YOPUMPCAKES

Yopumpcakes

Photo Credit: I Heart Eating

All dem pumpcakes pumpin’!! These cupcakes are a phenomenal fusion of flavors - pumpkin and yaupon tea, y’all. Try it out and forget about any sort of unimaginative and repetitive holiday desserts this fall.

Yopumpcakes

Makes 20-25 cupcakes // Total time: 1 hour // Active time: 20 minutes

Ingredients

Medium Roast Yaupon Butter

  • 10 tbsp unsalted butter
  • 5 tbsp loose leaf medium roast yaupon tea

Yopumpcakes

  • 1 cup all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 8 tbsp medium roast yaupon butter
  • 1/2 cup sugar
  • 1/2 cup pumpkin purée
  • 1 1/2 tsp vanilla extract
  • 2 large eggs

Maple Cream Cheese Frosting

  • 1 8 oz block cream cheese
  • 2 tbsp butter (feel free to use more yaupon butter!)
  • 2 tbsp maple syrup
  • 2 cups powdered sugar
  • Chopped pecans (roasted or plain)

Directions

Medium Roast Yaupon Butter

In a small saucepan, melt the butter until it turns into a liquid. Add in the tea leaves and continue to heat the mixture for 5 minutes on low heat. Then remove from heat and let stand for an additional 5 minutes (or until the butter looks tinted from the tea leaves). Next pour the mixture through a mesh sieve, pressing on the tea leaves to extract maximum butter, and discard the leaves. Allow the butter to cool to room temperature (about 5 minutes).

Yopumpcakes

Preheat oven to 350°F and line a 12-cup muffin pan with paper cupcake liners.

In a medium bowl, whisk together the dry ingredients - flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and salt - and set aside.

In a large mixing bowl, combine the butter and sugar, beating with a handheld mixer for about 3-4 minutes until it’s light and fluffy. Next, add in the pumpkin purée and vanilla extract. Then slowly beat in the eggs one at a time and finally mix in the dry ingredients bit by bit until well combined.

Fill each cupcake liner three quarters full with batter and bake for about 20 minutes - until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. Then remove from oven and let cool in the muffin pan for a few minutes before transferring to a wire rack to cool completely.

For the delicious frosting, combine the cream cheese, butter, maple syrup, and salt in a large mixing bowl and beat until creamy. Then add in the powdered sugar bit by bit until thoroughly combined. Top those cupcakes off with a bit of frosting and a sprinkling of chopped pecans!

Recipe adapted from Food Network

 



 

 


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