I am always excited for fall, when pumpkin everything comes
out. One of my favorite things this year is the Little Debbie Pumpkin Spice
Rolls. I think that I could seriously eat the whole box in a day! The only thing that I have found that I don’t like is pumpkin spice creamer. I
just could not do the pumpkin coffee thing!
These cupcakes are the perfect fall treat! The pumpkin
butter cream frosting is simply amazing! And the not too sweet gingerbread is
a perfect match.
How adorable are these Wilton decorations, cupcake
holders, and spatula ! They were perfect for making these cupcakes.
Gingerbread Cupcakes
Makes 12 cupcakes
2 cups flour
1 teaspoon baking soda
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup butter
1 egg
1/2 cup Molasses
1 cup boiling water
Line a muffin pan with cupcake liners.
Stir together the flour, baking soda, ginger, and
cinnamon.
Mix butter, sugar, brown sugar, molasses, egg, and vanilla
until smooth. Then add to flour mixture.
Add the boiling water and stir.
Pour into liners and bake at 350 degrees for 15 – 18 minutes.
Do not over bake.
Pumpkin Butter Cream
¼ cup butter, softened
1/2 cup pumpkin puree (not pumpkin pie)
1/2 tsp Cinnamon
1/4 tsp ginger
1/2 tsp Vanilla
3 ½ - 4 cups confectioners sugar
Mix the butter, pumpkin puree, cinnamon, ginger, and vanilla
until smooth.
Add the confectioners sugar one cup at a time, mixing after
each. Use the amount of confectioners sugar that you need to get desired
consistency.
