After making these, I was reminded just how much I love baking. So, on a perfectly cold and rainy day off, I decided to get back in the kitchen. With Halloween just days away, I've been loading up on pumpkin everything to celebrate, but it doesn't seem like Fall until I've made pumpkin cupcakes! The recipe is originally from 125 Best Cupcake recipes by Julie Hasson, which has become my go-to resource for just about every cupcake imaginable. The only thing I've done to modify the recipe is, I've left out the cream sherry. (not necessary in my opinion)
For the Brown Sugar frosting, I used this recipe:
- 2 cups light brown sugar
- 1/2 cup unsalted butter
- 1/2 cup half & half
- 2 2/3 cups sifted confectioner's sugar
In a heavy saucepan combine brown sugar, butter, and half & half. Cook and stir over medium heat to a full boil; Boil for 1 minute, stirring constantly. Remove from heat. Whisk in confectioner's sugar until smooth. Let cool 10 to 15 minutes to dip cupcakes (my preferred frosting method for a smooth texture- unfortunately I didn't get pictures of this), or 20 to 30 minutes for spreading consistency. Whisk occasionally to keep the frosting from hardening.