Cinnamon Cupcakes with Pumpkin Pie "Frosting"
INGREDIENTS
•
For the cupcakes:
•
1 3/4 c. cake flour
•
1 c. sugar
•
1/2 Tbs. baking powder
•
1/4 tsp. salt
•
1/2 c. or 1 stick unsalted butter, diced, at room temperature
•
1/2 c. milk, divided
•
2 large eggs
•
1 large egg white
•
1 tsp. vanilla
•
1 tsp. cinnamon
•
For the graham cracker crust:
•
3/4 c. graham cracker crumbs
•
2 Tbs. light brown sugar
•
3 Tbs. unsalted butter, melted
•
For the pumpkin pie frosting:
•
2 large eggs, beaten
•
1 can (16 oz.) pureed pumpkin (not pumpkin pie filling)
•
2 Tbs. molasses
•
3/4 c. brown sugar, packed
•
1/2 tsp. salt
•
1 tsp. cinnamon
•
1/2 tsp. ground ginger
•
1/4 tsp. ground cloves
•
1/4 tsp. ground nutmeg
•
1 Tbs. flour
•
1 can (12 oz.) evaporated milk
Comments & Reviews
Just A Pinch Sweepstakes