Login to Save Like

Ingredients

• For Cupcakes
• 1 stick butter, softened
• 1 cup brown sugar
• 3 small eggs(the chickens eggs are a lil smaller right now, so I had to use 3...if you have large eggs, 2 should do it :)
• 1t vanilla
• 1 1/2 cups flour
• 3T corn starch
• (or sub 2 cups cake flour for the flour/corn starch)
• 1t baking soda
• 2t baking powder
• 1t quality ground cinnamon
• 1/2t ground ginger
• 1t fresh ground nutmeg
• dash of salt
• 1 cup unpasteurized apple cider*(this is the kind you'll get from the Farmer's Market or roadside stand... not the supermarket, usually)
• juice from 1/2 lemon
• 1 15oz can pumpkin puree(or 1 1/2 cups of your own)
• cider Cream Cheese Frosting
• 1/2 stick butter, softened
• 8oz cream cheese, softened
• 1t vanilla
• 3 cups powdered sugar
• 1 cup apple cider*
• *please note that the cider will be REDUCED for both processes of this recipe.

Description

I Wanted To Make These Traditional Autumn Favorites My Own, So I Did So By Using Reduced Apple Cider Both For The Cupcakes And The Cream Cheese Frosting. This Adds A Subtle Hint Of Additional Flavor Perfectly Enhancing The Spicy Warm Flavors.

Group Recipes