Harvest Honey Cupcakes


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Harvest Honey Cupcakes
Ingredients
3/4 cup packed brown sugar
1/2 cup butter softened
2 eggs
1½ cups canned pumpkin
1/2 cup honey
1 tsp. imitation maple flavor
2½ cups flour
1½ tsp. baking powder
1 tsp. baking soda
3/4 tsp. ground cinnamon
3/4 tsp. ground cloves
1/2 tsp. salt
1 cup shredded carrot
1/2 cup raisins
1/2 cup chopped walnuts
1 8- oz. package softened cream cheese
Directions
Prep: 30 minutes Cook: about 20 minutes


1. Preheat oven to 350°F. Place cupcake liners in 18 to
20 muffin tins.
2. Cream brown sugar and butter in a large bowl; add
eggs. Stir in pumpkin, honey and maple flavor.
3. In a separate bowl, mix together dry ingredients; stir
into batter. Add carrots, raisins and walnuts. Spoon into
prepared pans, filling cups about 3/4 full.
4. Bake for about 20 minutes or until a toothpick inserted
into the center comes out clean.
5. Frost when completely cool and store in the
refrigerator.

Caramel Cream Cheese Frosting:
Beat together 1/2 of an (8-oz.) package softened cream
cheese, 1 cup powdered sugar, 1/2 cup packed brown
sugar, 1/2 cup softened butter and 1/2 tsp. imitation
maple flavor.

Makes: 18 to 20 cupcakes
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