Pumpkin Butter Cupcakes

Pumpkin Butter Cupcakes
2 1/4 cup/560 mL all-purpose flour
1 tbsp/15 mL Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1/2 tsp/2.5 mL Cinnamon
1/2 tsp/2.5 mL Ginger
1/2 tsp/2.5 mL Nutmeg
1/2 cup/125 mL butter, softened
1 1/3 cups/325 mL sugar
2 eggs
1 cup/250 mL Watkins Pumpkin Butter or canned pumpkin
3/4 cup/180 mL milk
3/4 cup/180 mL chopped walnuts

Brown Sugar Frosting
1/4 cup/60 mL butter
6 tbsp/90 mL brown sugar
6 tbsp/90 mL half-and-half
2 cups/500 mL powdered sugar
1 tsp/5 mL Original Double Strength Vanilla Extract

Preheat oven to 375°F /190C.

In a medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.  In large bowl cream together butter and sugar until light and fluffy; beat in eggs.  Blend in pumpkin.  Stir in dry ingredients and milk, blending until batter is smooth.  Stir in chopped walnuts.  Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting

In 2 quart/2 liter saucepan melt butter over medium heat.  Add brown sugar and half-and-half.  Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes).  Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes).  Let cool to spreading consistency (5 to 10 minutes).  Frost cupcakes.

This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.