This Thanksgiving we went over to a friend's house who asked me to bring dessert. I brought pumpkin pie, apple pie, and these cupcakes. I made them last year as well, and they have been a bit finicky. I'm going to write this out how I will make them next year, so hopefully they won't cause quite as many problems.
Ingredients for cupcakes:
- 1.5 cups flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 3 tablespoons sour cream
- 3/4 cups corn
- 1/2 cup butter
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- cranberry sauce
Preheat oven to 350 degrees. Cream butter and sugar in KichenAid mixer. Add eggs and vanilla extract. In a blender puree corn and sour cream. Add corn mixture to butter mixture. Slowly add dry ingredients, a little at time, until just combined. Spoon the batter into muffin tin, about 1/3 full. Add a dollop of cranberry sauce, then cover with thin layer of batter. Bake for about 20-25 minutes or until toothpick comes out clean. Allow to cool completely before frosting.
Ingredients for frosting:
- 1 (8oz) package cream cheese, softened
- 1/4 cup butter, softened
- 2 2/3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Beat the cream cheese and butter in KitchenAid mixer for 5 minutes on high, scraping down the sides about halfway through. Add vanilla and pumpkin pie spice, then add powdered sugar a little at a time until fully incorporated. Beat until fluffy on high, about 3 minutes.
Once the cupcakes are cool, frost with the cream cheese frosting and top with glazed pecans.
No comments:
Post a Comment