Cinnamon Cupcakes with Brown Sugar Toffee Pecan Buttercream Frosting

January 10, 2012 By


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Every once in a while, creativity strikes.

This was one of those times.


These cupcakes are cinnamon-y sweet cups of decadence topped off with huge globs of crunchy, sugary frosting…and they’re gorgeous.

I’m just gonna leave it at that and let the pictures speak for themselves.

Cinnamon Cupcakes with Brown Sugar Toffee Pecan Buttercream Frosting
Adapted from: Martha Stewart

Ingredients:
Cupcake:

1 ½ cups flour
1 1/2 tsp baking power
½ tsp salt
1 tablespoon cinnamon
1 stick (1/2 cup) butter
½ cup granulated sugar
¾ cup brown sugar
2 eggs, room temperature
½ cup milk
Frosting:
5 tablespoons butter
1 cup powered sugar
½ cup brown sugar
1/2 cup chopped pecans
1/2 cup toffee bits (Heath bits)
Directions:
  1. Preheat oven to 350 degrees. Line muffin tins with paper liners. 
  2. Whisk dry ingredients (except for sugar) in a large bowl. 
  3. Cream butter and sugars with a mixer until light and fluffy. 
  4. Add eggs, 1 at a time, beating after each addition.
  5.  Reduce speed to low. Mix in milk. 
  6. Add dry ingredients to butter mixture in 3 additions, alternating with milk and ending with dry. Scrape sides of bowl. 
  7. Divide batter among muffin cups, filling each 2/3 full.
  8. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
  9. When cool, make the frosting:
  10. Cream the butter in a small bowl with the brown sugar.
  11. Slowly add in the powdered sugar. 
  12.  Beat with an electric mixer, until the desired texture is achieved.
  13. Fold in pecans and toffee bits.
  14. Frost cupcakes.

Filed Under: Brown Sugar Frosting, Brown Sugar Toffee Pecan Buttercream Frosting, Cinnamon Cupcakes, crunchy frosting, how to make fluffy cupcakes, Light and fluffy cupcakes, toffee frosting, toffee pecan frosting



Vanilla Cupcakes with White Chocolate Pumpkin Ganache Filling and Brown Sugar Frosting

October 5, 2011 By

vanilla cupcakes with white chocolate pumpkin ganache

Holy moly, that’s a long title.

These cupcakes are worth every word, though.  They deserve it.  They’re fluffy, light cupcakes with a creamy, chocolatey, pumpkiny filling and a thick frosting that has a crunch to it.  The textures and flavors are very complimentary to each other.

You know what I love about college?  All of the new testers I’ve got for my blog.  Really, this is good for you guys, too, because it’s not just my word you’re taking.  There have been a couple of recipes I just didn’t post because the feedback wasn’t good, so I’m really thankful for all of the new people with opinions.  Yeah, it’s kind of a bummer when people don’t like what you’ve made, but it’s all worth it when someone says, “That’s the best cupcake I’ve ever had.”  And that’s what happened with these.  Someone told me that and it totally made my day.  So if you want to have your day made, make these cupcakes.

Anyway, speaking of amazing, I went to a Death Cab for Cutie concert last night.  I’m a huge fan and it was an awesome show.  If you want to see a band that can perform live, Death Cab is the one to see. I was feelin’ a little starstruck this morning when I listened to them on iTunes.  I thought, “How cool is it that I can say I saw them live?” (So cool, if you were wondering.)

I recorded a few videos, but unfortunately, when I uploaded one to YouTube, I realized I was singing way too loud. Ha! But I did still keep it up, if you want to check it out.  Ya know, just to prove I was there. ;)

P.S. I just want to thank you guys for your kind feedback and support about my vlog.  I was really nervous about posting it and you guys made me want to keep doing them.  So again, thank you!

Okay, finally…here are the cupcakes I’ve hyped up.

steps for making vanilla cupcakes with brown sugar frosting
recipe for making vanilla cupcakes with pumpkin ganache
process of frosting pumpkin cupcakes
brown sugar frosting on vanilla cupcakes
cupcake cut in half with pumpkin filling
brown sugar cupcake frosting

Vanilla Cupcakes with White Chocolate Pumpkin Ganache Filling and Brown Sugar Frosting
Cupcakes: Food Network
Brown sugar frosting: Adapted from: How Sweet It Is
Makes: 12 cupcakes

Cupcakes-

  • Ingredients:

  • 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
  • 1 cup sugar
  • 1 1/2 cups cake flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup milk, at room temperature
  • 3/4 teaspoon vanilla extract
  • 3 large eggs, at room temperature, separated

Directions:

  1. Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
  2. In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
  3. Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
  4. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
  5. Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
  6. Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
  7. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  8. Remove the cakes from the oven and cool completely.
White Chocolate Pumpkin Ganache-
Ingredients:
  • 1 cups white chocolate chips
  • 2/3 cups sour cream, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons canned pumpkin
  • 1 tablespoon vegetable oil
Directions:
  1. Place the chocolate chips into a microwave safe bowl with the oil. Microwave 30 seconds at a time, taking out and stirring in between, until it is completely melted and smooth.
  2. Add the room temperature sour cream, pumpkin, and vanilla; beat with an electric mixture until smooth and creamy. Warning: If you let it cool down too much it will set up.

Brown Sugar Frosting-

Ingredients:
  • 1 stick of butter, at room temperature
  • 1 3/4 cup loosely packed brown sugar
  • 1 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon cinnamon
Directions:
  1. Beat butter and brown sugar in the bowl of your electric mixer until completely combined and fluffy, scraping down the sides a few times.
  2.  Add in powdered sugar, beating on low speed and gradually increasing to medium speed.
  3. Add in vanilla extract and cinnamon.
  4. Beat frosting for 4-5 minutes on medium-high speed until really creamy and combined.

Assembly
  1. Make the cupcakes and let them cool.
  2. Spoon your ganache into a frosting bag with a skinny piping tip.  Stick tip into the top middle of each cupcake and  squeeze until it starts spilling out of the top.
  3. Frost each cupcake.
  4. Enjoy!
cupcakes with pumpkin filling and brown sugar frosting
Filed Under: Brown Sugar Frosting, Cupcakes with Filling, Cupcakes with Ganache Filling and Frosting, Pumpkin, Pumpkin White Chocolate Ganache, White Chocolate, White Chocolate Ganache, Yellow Cupcakes