Apple Butter Cupcakes with Pumpkin Buttercream Frosting

• Produce

  • 1/3 cup Pumpkin puree, unsweetened

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 3/4 tsp Cinnamon
  • 2 cup Granulated sugar
  • 3 1/2 cup Powdered sugar
  • 3/4 tsp Salt
  • 2 tbsp Shortening
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 10 tbsp Butter, unsalted
  • 1 stick Butter, unsalted
  • 1/2 cup Milk

• Other

  • 1 c apple butter (homemade or store-bought - doesn't matter!

Found on theamericanpatriette.com

Description

Ingredients

• FOR CUPCAKES:
• 10 tbsp unsalted butter, softened
• 2 c granulated sugar
• 3 eggs
• 2½ c all-purpose flour
• 1½ tsp baking powder
• ¾ tsp salt
• ¼ tsp cinnamon
• ½ c milk (dont use skim, but you can use 1%, 2% or whole)
• 1 c apple butter (homemade or store-bought - doesnt matter!)
• 1½ tsp vanilla extract
• -----------------------------------------------
• FOR PUMPKIN BUTTERCREAM:
• 1 stick unsalted butter, softened
• ⅓ c unsweetened pumpkin puree
• ½ tsp cinnamon
• Dashes of: ginger, allspice, cloves, and nutmeg
• 2 tbsp shortening
• 3.5 c powdered sugar

Directions

• INSTRUCTIONS FOR CUPCAKES:
• Preheat oven to 350 degrees.
• With a stand or a hand mixer, cream together 10 tbsp softened butter and granulated sugar.
• Begin mixing in one egg at a time.
• Add flour a bit at a time, mixing between additions (I typically add in about ½ c at a time).
• Add baking powder, salt, and cinnamon and continue to thoroughly mix. Scrape the sides of the bowl periodically to ensure everything gets blended properly.
• Mix in milk, apple butter, and vanilla.
• Once your batter is well-blended, pour into cupcake liners, leaving just a little bit of room (maybe about ¼ of an inch) between the top of the batter and the top of the liner.
• After you fill all the liners in the cupcake tin, place the cupcake tin on the middle rack and bake according to the size of cupcakes youre making.*
• Once the cupcakes are finished baking (toothpick comes out clean from testing the center cupcake), remove them from the baking tin and set them on a cooling rack.
• Repeat steps 8-10 with remaining cupcake batter.
• Once theyre fully cooled, you can top them off with the pumpkin buttercream frosting.
• INSTRUCTIONS FOR PUMPKIN BUTTERCREAM FROSTING:
• Using a stand or hand mixer, cream together 1 stick softened butter and pumpkin puree. Add in shortening and continue mixing.
• Add spices and mix.
• Pour in sugar - about ½ c at a time - and allow it to cream together with the other ingredients. Once the frosting is smooth with no lumps of sugar, its ready to frost onto the cupcakes!