Ben asked me to make a birthday cake for a friend of his last week so naturally, I thought of my pumpkin butterscotch cake. I make this cake at least once every Fall. The pumpkin makes it nice and moist and the spices really add a nice flavor. Don't let that fact that it is a scratch cake discourage you from trying it. It really is easy and I took some photos to help walk you through it.
This was somewhat of an nontraditional birthday cake but it was well received. I really like to eat this cake with my morning tea. It is just as good as coffee cake as it is a dessert.
I also baked a batch of pumpkin cupcakes last week to send to school for FCA. They were really good and really cute.
Cream Filled Pumpkin Cupcakes Filling
2 cups sugar 8 Tablespoons butter
3/4 cup oil 8 ounces cream cheese
1 can pumpkin 2 cups powdered sugar
4 eggs 1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
Let cupcakes cool on a wire rack. (It was so tempting to eat them warm - they smelled amazing.)
I filled 24 cupcake papers and I still had some leftover batter so I decided to make some mini bundt cakes. My family was so happy that there were samples.
Combine filling ingredients in a mixing bowl and blend until smooth. I used this handy dandy little tool to take the centers out of the cupcakes. If you don't happen to have one of these corers, a paring knife works just as well.
Fill the centers of the cupcakes with cream filling and replace the core. Top each with a whole clove. For the mini bundt cakes, I piped a dollop of cream filling in the center of each. If you like to taste more cupcake and less frosting, these cupcakes are perfect for you. For me, it was the perfect cake to frosting ratio. There were not cupcakes that came home from school so I guess the kids at FCA thought they were pretty good too.
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