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Hello and Welcome to Country Comfort Recipes. Would you like to be able to make great tasting meals, desserts and goodies and save money doing it? Well look no further! Our recipes are down to earth, good home-cooking that won’t cost you a fortune to make. These recipes and tips come from the kitchen of a “Country Chef”, who knows how to make fancy looking, great tasting meals, desserts and goodies with a bakery flare and still use an everyday budget. So let’s get cooking!!

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Spicing Up the Cupcakes

 

 

 

 

Pumpkin Spice Cupcakes

 2 1/4 cups all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1/2 tsp. salt

1 Tbsp. baking powder

1/2 tsp. baking soda

1/2 cup butter, softened

1 cup sugar

1/3 cup brown sugar

2 eggs, room temperature

3/4 cup milk

1 cup pumpkin puree

 

Cinnamon Cream Cheese Frosting

 

1 (8 oz.) package cream cheese, softened

1/4 cup butter, softened

3 cups powdered sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

 

Preheat an oven to 375 degrees. Grease 24 muffin cups, or line with paper muffin liners.

 Sift together the flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.

 Beat 1/2 cup of butter, the sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the powdered sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

 

 

 

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