Pumpkin Butterscotch Cupcakes with Cinnamon Frosting

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I love looking at other food blogs which is why I really enjoy participating in the Blogger’s Choice recipe swap.  It allows me to look at one food blog and chose any recipe I’d like to recreate.  This month the blog I was given was Peace, Love, and French Fries.

Pumpkin Butterscotch Cupcakes

I had a good time looking through this blog.  There were several recipes I pinned but I went to a party at my mom’s this past weekend and the recipe that was calling my name was the pumpkin butterscotch cupcakes.  They just sounded like the perfect fall dessert.

The cupcakes are made with pumpkin puree and then butterscotch chips are added in for additional flavor.  I halved the recipe and it still made 48 mini cupcakes!  When the cupcakes were in the oven the smell of pumpkin and spices brought fall into my kitchen.

Once the cupcakes came out of the oven I topped off with cinnamon cream cheese icing.  The entire cupcake is delicious and bite sized so you can eat even more!  The spices in the cupcake compliment the cinnamon in the frosting.  It’s a tasty and festive fall dessert.

Pumpkin Butterscotch Cupcakes with Cinnamon Frosting (adapted from Peace, Love, and French Fries)
For the cupcakes:
1 c. sugar
1/4 c. vegetable oil
1/4 c. yogurt
1/3 c. water
2 eggs
1 t. nutmeg
1 t. baking soda
1/2 t. baking powder
1 t. salt
1 t. cinnamon
1 3/4 c. flour
1 c. pumpkin puree
2/3 c. butterscotch chips

For the frosting:
4 oz. cream cheese
4 T. butter, softened
2 c. powdered sugar
1 t. vanilla
2 t. cinnamon

1.  Preheat the oven to 350 degrees.

2.  In a large bowl combine the sugar, oil, yogurt, water, and eggs.  Mix well to combine.

3.  In a medium bowl combine the nutmeg, baking soda, baking powder, salt, cinnamon, and flour.  Mix well.

4.  Slowly mix the dry ingredients into the wet ingredients.  When the mixtures are combined stir in the pumpkin puree and the butterscotch chips.

Pumpkin Butterscotch Cupcakes

5.  Pour the batter into a mini muffin tin lined with cupcake liners.  Fill the muffin cups almost to the top.

6.  Bake for 11-14 minutes or until a toothpick inserted into the center comes out clean.

7.  Remove from the oven and transfer to a wire rack to cool.

8.  To make the frosting combine the cream cheese and butter in a medium mixing bowl.  Beat with an electric mixer on medium speed until smooth.

9.  Gradually add in the powdered sugar and beat until smooth.  Add in the cinnamon and vanilla.  Beat for an additional minute.

10.  Pipe the frosting onto cool cupcakes.

Pumpkin Butterscotch Cupcakes


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