We have always loved cupcakes at our Cape Cod bed and breakfast, Brewster by the Sea In and Spa. Over our 8 years as innkeepers we have made lemon cupcakes, carrot cupcakes, buttermilk cupcakes, chocolate and cocoanut, just to name a few. After purchasing our new inn, the Captain Freeman, we decided that every Friday should be cupcake day. We have expanded our cupcake repertoire to include many different flavors and have been so pleased that two of our employees, Lisa and Abbi, have helped us to keep our Friday tradition filled with many different creations and flavors. This summer’s cupcake repast included Red Velvet cupcakes, Strawberry Lime cupcakes, Almond with raspberry glaze, Choca/Mocha cupcakes, cheese cake cupcakes and chocolate orange cupcakes. Needless to say, we have enjoyed watching our guest’s delight when they sample our cupcake of the day. This past week Abbi was in charge of the kitchen since Lisa was on a much deserved weekend off.
That afternoon was such a fall treat…….Pumpkin Cupcakes with Cinnamon Brown Sugar! Abbi created and baked the cupcakes at the Captain Freeman and later delivered them to Brewster by the Sea so that all our guests could enjoy this wonderful fall treat. It was definitely a collective effort as our innkeeper, Suni, went to the Brewster General Store to had select the wonderful fall candies that are on the top. Abbi made them as mini-cupcakes which was perfect…..just enough for 2 bites of pure heaven.
The recipe is shown below.
Pumpkin cupcakes with Cinnamon Brown Sugar Buttercream
1/2 cup dark brown sugar, packed
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
3/4 cup pumpkin
1 stick unsalted butter (1/2 cup), softened
Combine all ingredients with a stand mixer or a hand mixer.
Preheat oven to 350. Line cupcake tins with paper. Once the batter is smooth, fill each cupcake liners about 2/3 full with batter. Bake the cupcakes for about 20 minutes, until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for a few minutes and then transfer to a wire rack to cool completely.
Cinnamon Brown Sugar Buttercream
1 stick, unsalted butter, softened
1/3 cup dark brown sugar, packed
1 teaspoon cinnamon
3 cups powdered sugar
4 tablespoons half and half
In large mixer bowl, whip the butter with the whisk attachment until light and fluffy. Add the brown sugar and cinnamon and whisk until well combined. Gradually add the powdered sugar, alternating with the cream, whipping the icing on medium speed after each addition, until the desired consistency is reached.
Fill a pastry bag with icing and pipe onto cupcakes. Top the cupcakes with Halloween candy and a sprinkle of cinnamon.