Pecan Pumpkin Cupcakes with Cream Cheese Frosting
|
| |
Cupcake:
1 ¾ cups flour
½ tsp salt
1 tsp baking soda
½ cup unsalted butter, room temperature
1 cup sugar
1 egg
1 cup Muirhead Pecan Pumpkin Butter
1 cup pecans, coarsely chopped
Frosting:
4 oz cream cheese (room temperature)
2 cups powdered sugar
1 tsp vanilla
|
|
|
Preheat oven to 375° F. Lightly grease muffin molds. Sift together flour, salt and baking soda. Cream the butter and sugar until fluffy and pale yellow. Add the egg and beat until well combined. Stir in dry ingredients. Stir in Muirhead Pecan Pumpkin Butter and chopped pecans Fill muffin molds ¾ full. Bake for 20 minutes or until golden. Cool on racks. For frosting, cream together cream cheese, powdered sugar, and vanilla. Decorate cooled cupcakes.
|
|
| Williams-Sonoma Kitchen |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
|
|