Carroll Cafe will be this Friday, November 8th. There will be a fantastic line-up of treats once again! The menu includes:
Hope to see you there!
And just in time for the next Carroll Cafe, here’s the last recipe from last month’s concert.
These cupcakes are pretty fantastic. They’re definitely decadent and have the best of both worlds: dense, custard-y pumpkin pie flavor, and sweet, rich yet slightly tangy, cream cheese frosting. There’s just the perfect hint of cinnamon. You can’t go wrong with these, they’re the perfect fall treat, and would also be a huge hit at any Thanksgiving if you’re looking for something a little different than pie.
Makes 12 cupcakes
Adapted from Pioneer Woman
- 2 cups all-purpose flour
- 3/4 cup sugar
- 4 tsp baking powder
- 1 Tbsp cinnamon
- 1/2 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp salt
- 8 Tbsp (1 stick) butter, frozen and grated
- 2 heaping cups pumpkin puree
- 1 cup evaporated milk
- 2 large eggs
- 1 Tbsp vanilla extract
Preheat oven to 400°F. Grease 1 muffin tin and set aside.
In a large bowl, sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in (or grate frozen) butter into dry ingredients until fully incorporated.
In a separate bowl, mix together pumpkin, evaporated milk, eggs, and vanilla. Pour pumpkin mixture into flour mixture and fold gently until just incorporated.
Scoop into muffin tins, filling almost to the top (they don’t rise very much). Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 15 minutes before removing from the pan. Allow to cool completely before frosting.
Cream Cheese Frosting:
- 2 pkgs (16oz) cream cheese, room temperature
- 6 Tbsp unsalted butter, room temperature
- 2 cups powdered sugar
- 1/2 tsp ground cinnamon (or more to taste)
- 1 tsp vanilla extract
Beat cream cheese until smooth, then beat in the butter. Add powdered sugar and cinnamon, then add in the vanilla extract.