These Tipsy Pumpkin Cupcakes are a boozy twist on a fall favorite. Spiced pumpkin cake is paired with a luscious frosting spiked with Jackson Morgan Spiced Pumpkin Roll. Finished with a sprinkle of pecans and a cinnamon stick, they look just as festive as they taste. Serve them at a porch party, holiday gathering, or any autumn occasion where you want to wow your guests.
Ingredients:
Cupcakes:
3 Cups Flour
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Pumpkin Pie Spice
1 Cup Butter, Room Temperature
1 Cup Sugar
1 Cup Brown Sugar
4 Eggs, Room Temperature
1 Cup Milk, Room Temperature
1 ½ Cups Pumpkin Puree
Frosting:
2 Cups Butter, Room Temperature
½ Cup Jackson Morgan Southern Cream Spiced Pumpkin Roll
4 Cups Confectioners’ Sugar
Chopped Pecans, Garnish
Cinnamon Sticks, Garnish
Directions:
Preheat the oven to 350°F and line muffin pans with cupcake liners. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
In the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Alternate adding the dry ingredients and milk, mixing just until combined. Scrape down the sides of the bowl as needed. Fold in the pumpkin purée until fully incorporated.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for five minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a stand mixer fitted with a paddle attachment, beat the butter, Jackson Morgan Southern Cream in Spiced Pumpkin Roll, and one cup of confectioners’ sugar until smooth. Gradually add the remaining sugar, one cup at a time, mixing slowly and scraping the bowl as needed. Once all of the sugar has been added, mix on low speed for about five minutes until the frosting is silky and creamy.
To assemble, use a large round tip and pipping bag to pipe a ring of frosting onto each cooled cupcake. Press chopped pecans around the edges, then finish with a swirl of frosting using a large star tip. Garnish each cupcake with a cinnamon stick for a festive touch.
