Pumpkin Bottom Cupcakes

So it’s September and it’s 90 degrees I don’t care… Fall is my favorite season It’s just nice weather, delicious  food and veggies come to farmer and normal markets, I love the colors and smells of fall… I love Halloween but that’s a whole different post… maybe I can find pictures of little me at my dads house… I also love all the other holidays after fall. Also I will be 27 this november. It’s gonna be interesting, that’s for sure. Mos def.

So I got a little crazy and started to make  fall-esq desserts… I also kinda only have one photo of these… I had an incident happen and well I only have one photo but it’s okay.

Have you ever had a black bottom cupcake? it’s like that minus the chocolate and chocolate chips… It’s pumpkin cake with a cheese cake type filling after a baked them I realized butterscotch chips in the cheesecake part if you want the texture of the extra flavor. This cupcake is luscious and will get you into the mood for fall.

I don’t really have anything interesting to say… Just kinda busy at work, and I visited a best friend from college  over labor day weekend which was awesome. I’ve gone on some terrible dates I mean terrible… I am sitting here thinking about how I miss someone from the summer time whom which I probably should not… Listening to Lana Del Rey isn’t helping…

Let’s start the fall season.

Pumpkin Bottom Cupcakes

Adapted from Alton Brown

Makes 18 cupcakes

Bake at 350 for 18 -25 minutes

2 cups all-purpose flour

2 teaspoons all spice

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1  cup white sugar

1/2 cup brown sugar

3/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 15oz can of pumpkin

1/4 cup butter milk

Cheese Cake Filling

1 8oz package of cream cheese

1 egg

3/4 cup sugar

Heaping 1/4 cup butterscotch chips (optional I didn’t use them)

Preheat the oven to 350 degrees. Line cupcake pan with liners. place all dry ingredients to the mixing bowl the flour, all spice, baking soda, baking powder, sugars and salt together. whisk them together be sure to whisk the lumps out (you can sift if you want to) In the same bowl, mix the vegetable oil, eggs, and vanilla, pumpkin and buttermilk. Once the ingredients are all incorporated pour into cupcake pans. In another bowl add all the ingredients for the cheese cake filling and beat until fluffy. Then take  the cheese cake filling and plop it onto of the pumpkin batter just a spoon full Bake for 18 – 25 minutes until finished. The cheese cake filling will look solid and look a little golden. that usually is a sign of being done.

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