I thought it was appropriate to start off the Monday post this week with what this recipe is really all about. We all know butter makes it better!
As I said on Friday, there’s a pumpkin shortage that has me in tears just about every day. I’ve realized in this life that there are trials of many kinds, but this just wasn’t one that I thought I would have to face. All I have to say now is thank God for Whole Foods and their $3 cans of pumpkin!
Clearly this is not something that should become a habit – the $3 cans of pumpkin thing – but I was desperate, OK? Desperate I tell you! Good thing everyone loved this cake, but how could you not when it contains a full pound of butter and countless cups of sugar?
You are my heart. I love you.
The instructions on this are simple. You basically cream together all of the wet ingredients, then slowly add the dry ingredients until just mixed so the flour doesn’t develop all of it’s glutens and make the cake tough. Even if all baked goods aren’t made like this, it’s the standard process that I follow. I’m telling y’all, I’m a lazy baker!
Life lesson #543,687,933 – Whole Foods may be good when you can’t find pumpkin anywhere else in the general United States, but they do not sell muffin cups. And if they do they’re REALLY good at hiding them.
It’s OK though…nothing a little more butter couldn’t handle.
This frosting starts with the basic butter/powdered sugar/milk combination that most simple frostings start with.
Add the honey and I start to get a little teary-eyed with joy.
Add the cinnamon and it’s full-blown waterworks.
Luckily I doubled the batch (don’t knock it til you make it and simple must.have.more)! And, following Jenna‘s instruction, have been keeping it in the freezer only to pull it out in case of an emergency.
And yes, you can have frosting emergencies.
Just ask me.
- 1 cup butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 1 15-oz can of pumpkin (if you can find it!)
- 2 1/4 cups all-purpose flour (if you’re at low altitude reduce to 2 cups)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 Tbsp pumpkin pie spice
Preheat oven to 325 (350 if you are at lower altitude). Cream together butter and sugars. Add eggs and vanilla and mix until combined. Add the pumpkin and mix thoroughly. Sift together the dry ingredients, and with the mixer on low, slowly incorporate until just combined. For cupcakes, grease the muffin tin or line with muffin cups. Fill each one 2/3 full and bake at 325 for 20 minutes until no longer jiggly in the middle. If making a full pan, grease a 9×13 pan and pour batter, making sure it’s evenly distributed. Bake at 325 for 45-55 minutes, or until cake is brown and a knife inserted in the middle comes out clean. Let cool before frosting.
CINNAMON HONEY BUTTERCREAM
- 1 cup butter, softened
- 2 lb powdered sugar, sifted
- 1 Tbsp vanilla extract
- 2 Tbsp milk or heavy cream
- 2 Tbsp honey
- 1 Tbsp cinnamon
In a bowl cream the butter. Add the powdered sugar and vanilla, and mix with the mixer on low. Add the honey and cinnamon, and continue to mix. Add in the milk (adding more if the consistency is too thick – but only 1 Tbsp at a time!) until desired consistency is reached. Spread or pipe over cooled cupcakes/cake.
I hope y’all truly enjoy your Monday! Oh, and make sure you check out my post on why I should be the Next Food Blog star 🙂 And then please vote for me by clicking here!