Pumpkin cupcakes with bourbon buttercream from Dessert for Two: Small Batch Cookies, Brownies, Pies, and Cakes (page 96) by Christina Lane

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on October 31, 2019

    My first time trying this book turned out to be a positive experience. I had leftover pumpkin from making a pumpkin loaf, so this was a perfect opportunity to make the pumpkin cupcakes. It was also a nice Halloween dessert treat. The two of us really liked these. They are light in texture, and the buttercream frosting was quick to whip up (after bringing butter to room temp) and it went well with the pumpkin. My baking time was at the end of range given: 32 minutes. For the frosting, I didn’t have bourbon; substituted 1 teaspoon of brandy and two of vanilla. I liked the vanilla note. Definitely will repeat.

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