Wednesday, October 22, 2008

Pumpkin Patch Cupcakes

Crate and Barrel has this great pan to make Pumpkin Patch Cupcakes

and here is a yummy recipe: for Pumpkin Flavored Cupcakes
  • 2 1/4 cups all-purpose flour, sift before measuring
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 2 eggs, beaten until frothy
  • 1 cup mashed cooked or canned pumpkin
  • 3/4 cup milk
  • 3/4 cup chopped walnuts or pecans


Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Since you can't really frost these cupcakes, decorate the plate with cream cheese frosting
Makes about 24 cupcakes.


Affairs With Elegance said...

Too cute.

An Atlanta Bride said...

Thanks for showcasing the pan...AND including a recipe! :)

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