Miniature Pumpkin and Butterscotch Cupcakes with Cardamom Buttercream Icing


Holy bananas. It’s not even two full weeks into October, and everywhere I look I see pumpkin recipes galore! That’s a-ok in my book, because pumpkin is all sorts of awesomes.

Last year, I posted a pumpkin butterscotch cake recipe, and this year I am back with yet another pumpkin, butterscotch, and cardamom recipe…because..well..pumpkin and butterscotch along with cardamom is ridiculously delicious. DSC_0755
There’s also just something fabulous about making your own buttercream frosting. It just tastes SO MUCH BETTER than store bought. And I don’t know about you, but whenever I bite into a bought cupcake, the icing leaves a slimy film in my mouth. That so doesn’t happen with homemade icing. DSC_0756

Diwali is almost here, and instead of posting about a traditional Diwali sweets recipe, I thought it would be nice to go off the beaten path and post this cupcake recipe. These are mini cupcakes, so you will have enough for everyone, and since they are mini, you won’t feel so guilty about indulging! Brilliant, eh? I thought so.

I’m sure I will eventually be back with another pumpkin recipe before the year ends, because, after all, ’tis the season o’ pumpkins. But for now, let’s get back to these moist pumpkin cupcakes, with creamy cardamom icing, shall we?

Ingredients for Cupcakes: 

  • 1 3/4 cups flour
  • 1 tsp pumpkin spice
  • 1/2 tsp salt
  • 1 tsp each of baking powder and soda
  • 2 eggs
  • 1/2 cup dark brown sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1/2 cup butterscotch morsels, lightly dusted with flour

Ingredients for Icing:

  • 2 sticks butter, room temp
  • 1 tsp vanilla extract
  • 1 1/2 tsp cardamom powder
  • 5 cups powdered sugar, sifted and free of lumps
  • 1/4 cup milk (use water if they will be left out all day)

To Make:

Preheat oven to 350. In one bowl, soft all of the dry ingredients. In another bowl, mix the eggs with the brown sugar. Add the rest of the ingredients except for the butterscotch and mix well. Add the wet ingredients to the dry ingredients. Mix, but don’t overdo it. Now fold the butterscotch into the batter. Spray a mini tin with cooking spray or you can use mini cupcake liners. I used a cookie scoop and put one scoop into each slot. So, about 3/4 full. Bake for around 12 minutes. Let cool in pan for a minute, then transfer to a cooling rack.

In another bowl, mix the butter at medium high speed until light and creamy. Add the vanilla and cardamom powder. Mix again. Taking turns starting with the powdered sugar and the milk, and ending with the powdered sugar, add each, one at a time, mixing after each addition. Mix while doing so, until you get icing! Super easy! Make sure the cupcakes have cooled before frosting, or else you will get a runny mess.



9 responses to “Miniature Pumpkin and Butterscotch Cupcakes with Cardamom Buttercream Icing

  1. I’m still learning about sweet pumpkin cakes (it’s only just catching on in Australia) but I’m loving the plethora of recipes that are arriving now that fall is here. These look gorgeous Whit, I love the idea of the gooey butterscotch and the slight cardamom hit in the icing. Yum! Genius, I tell you! xx

  2. Pingback: Diwali Recipe Roundup! | WhitBit's Indian Kitchen·

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