Thursday, October 17, 2013

Pumpkin Butterscotch Chip Cupcakes


Every time I opened the refrigerator this week I had leftover pumpkin puree staring me in the face. It wasn't enough to make a pie, and it was too much for another round of these. When you take the time to roast your own pumpkin for puree you hate to see it wasted. Something had to happen, and soon.

Happily, I discovered these pumpkin cupcakes. They take exactly 3/4 cup of pumpkin puree to make, which was exactly the amount I had left over -yes! I decided to add butterscotch chips to the batter because, well, I am so (inexplicably) into butterscotch these days. I looked around for a good butterscotch frosting recipe but they all used brown sugar and a long list of various and sundry. I cheated a little and made the frosting with melted butterscotch chips. It worked! And it's mighty tasty, too.


How cute are these little antler Dresden trims? I found them on Etsy. I was saving them for a Christmas post, but the warm gold foil convinced me that they belong to autumn and pumpkin butterscotch cupcakes.


I'm totally smitten with this flavor combination. There's something so cozy about pumpkin spice cake with butterscotch chips floating around inside. And the butterscotch frosting - it's too easy. It's cheating in the best way possible!

Pumpkin Butterscotch Chip Cupcakes
[click for printable version]
Source: Joy of Baking cake recipe, Sprinkle Bakes original frosting
Yield: 12 cupcakes
Prep: 20 minutes, total time 45 minutes

Cake
1/2 cup/ 113g unsalted butter
1 cup/ 200g granulated sugar
2 large eggs
1 teaspoon/ 5g vanilla extract
1 1/2 cups/ 195g all-purpose flour
1 teaspoon baking powder
1/4 teaspoon/ 1.5g baking soda
1/2/ 2g teaspoon salt
2 teaspoons/ 8g pumpkin pie spice
3/4 cup (180ml) pumpkin puree (canned is fine)
1/2 cup/ 100g butterscotch baking chips roughly chopped

Frosting
1 cup/200g butterscotch chips
1/2 cup plus 2 tablespoons/ 140g unsalted butter, softened
1 1/2 cups/ 175g confectioners sugar
Pinch salt
  1. Preheat oven to 350F.
  2. In a large bowl, beat together the butter and sugar with a hand mixer. Add the eggs one at a time. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. With the mixer on low speed add the flour  mixture and pumpkin puree to the butter mixture, alternating in three additions, beginning and ending with the flour mixture. Mix in chopped butterscotch chips on low speed. Scrape down bowl and mix again. Fill muffin cups about 3/4 full and bake for 18-20 minutes or until the cakes bounce back when pressed in the center.
  3. For the frosting, melt butterscotch chips with 2 tablespoons (27g) butter at 30 second intervals in the microwave. Stir well between heating. Butterscotch chips will be thicker than semisweet chips when melted (even with the addition of butter), so don't overheat or chips will scorch; just stir and mash chips together with the butter until no lumps remain. 
  4. Combine melted butterscotch mixture and 1 stick (113g) unsalted butter in a large bowl. Mix on high speed with an electric hand mixer. Add confectioners sugar in two additions. Add pinch of salt. Beat on high speed until light and fluffy. If mixture is too thick, add milk 1 tablespoon at a time until it's piping consistency. Transfer frosting to a piping bag fitted with a large star tip. Pipe frosting onto cooled cupcakes. 



22 comments:

Veronica said...

How fabulous are those little antlers... I just LOVE them! And the idea of butterscotch and pumpkin together sounds delicious! Thank you for these cupcakes... Nom!

Tricia @ Saving room for dessert said...

I just recently found your blog (yesterday) because one of my friends had posted a link on Facebook. I can't get enough of your recipes! I want to make each and every one. You will see more of me - so I thought I would introduce myself - Hi!

Heather Baird said...

Hi Tricia! Thank you for the kind words! Nice to e-meet you, too.

xo

Ann said...

Yum! I'm totally into butterscotch right now, too!

Tieghan said...

So fun and I best delicious! These look so good, Heather!

Mallory Frayn said...

I love the little antler garnishes, so perfect for fall!

Laura said...

These sound like the perfect autumn cupcake! Love all the touches of gold, too.

Belinda Lo said...

so clever to use chips! I am stealing this idea next time if you do not mind. so pretty with the garnish!

Aimz said...

These look soooo yummy, and as it's so close to halloween I'm gonna have to make these pumpkin cookies lol :)

Laura | The Velvet Doe said...

Hi! We don't get butterscotch chips here in Australia, what could I subsitute to get that deliciously buttery, sweet flavor? Thanks, Laura

ThisBakerGirlBlogs said...

Just gorgeous! Love the antlers on top :)

Rosa's Yummy Yums said...

Dainty and tempting! Those cupcakes must taste divine. Great flavors.

Cheers,

Rosa

Katrina @ Warm Vanilla Sugar said...

These are so fun! I love the look of that frosting!!

Anna @ Bashful Bao said...

Pumpkin and butterscotch, what a fabulous combination! Love the little antler trims!

Heather said...

Ooh the antlers perfectly placed. Great use for a small amount of pumpkin (which is in MY fridge right now, too!) Butterscotch ROCKS!

Jennifurla said...

that combination sounds perfect.

Stephanie said...

I'm a big fan of pumpkin and butterscotch or toffee or caramel or cinnamon. Pretty much any add-in or chip that ISN'T chocolate. Don't get me wrong, I LOOOOOVE chocolate, just not with my pumpkin goodies. Can't wait to give this a try!

Kayla said...

Cute! I love those antlers!

Jess S said...

Hey Heather!!!! I just LOVE you! I keep on top of all your latest creations, and I've got your book... which by the way is my #1 Favorite Bake Book! Excellent Job on that, and I can't wait to get your 2nd Book! LOL! I'm definitely going to make these SOON! Just wondering where you Bought the Cute little Antler Toppings, they are adorable! I Would love to purchase them to recreate your Awesome Cute Cakes! ~ Jess

Becca Looney said...

Beautiful looking cupcakes! And something tells me butterscotch and pumpkin really is a great flavor combination, and I'm not sure why anyone else hasn't done it... or have they? I dunno. But anyways these really do look tasty!

Mercer Smith-Looper said...

I thought the butterscotch chips were bacon for a moment and got way more excited than I should. Ha.

Charmaine Sylvia said...

How cute are these cupcakes, definitely must try.

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