Pumpkin Butterscotch Cupcakes

You may also like...

10 Responses

  1. Nicki V says:

    Well, you sold me! I just printed off a copy of this recipe and I cannot wait to make them next weekend.  I’m not a huge fan of pumpkin pie, but I do enjoy pumpkin muffins or pumpkin in something baked. This recipe looks absolutely delicious.  Thanks for sharing and I will let you know what my verdict is once I make them 🙂

  2. Cathy says:

    I’ve been looking to make some treats for the kids this coming Holloween and your recipe is just perfect. Homemade, seasonal and pumpkin happens to be one of their favorite food. Definitely going to give this a try and if it turns out good, I am going to make some extra for the homes too. Thanks for sharing.

  3. shirian says:

    Hi, Thanks for this helpful post.I liked this Pumpkin Butterscotch Cupcakes recipes. it sounds very tasty pumpkin cake and I really want to put a bit time to create it for my family. There were a lot of subtle things that I honestly didn’t know about that. This morning,I thought to myself the baking Cupcakes time is just know.but when I have started to make preparation of ingredient I noticed that something were lack.I was totally stuck until I came across your website and I m glad to read and understood the essential points on this blog.I picked up a lot from that. Thank you

  4. hector says:

    hi there, well looking at your site really made me hungry.  A lot of nice looking images of food and deserts.  I was stationed in Colorado when in the service, loved it.  Very informative, some of the recipes I never heard of but they sound very tasty.    Nice looking webpage  

  5. Happier At Home says:

    Hi, Don!

    What a great idea for a niche!  I love that you’re from CO and have discussed baking at higher altitudes.  My family and I live in southern CO (moved here from the midwest).  We’re approximately 9000 ft. here, and something I learned early on is that my baking recipes weren’t turning out, due to the altitude.  This was a foreign concept! 

     I notice in your high altitude recipe for your cupcakes, you’ve added 2 tablespoons of flour.  That’s the amount I’ve heard from the folks around here as well.  Something I’ve never heard of or even tried was lessening the amount of sugar.  Does this help the baking process in some way?  I’m always looking for ways to reduce sugar intake with two kiddos in the house, but if there is an added benefit of less sugar helping the baking process, then it’s even more appealing!

    This recipe looks and sounds delicious.  I’m envious of your neighbors who get to test out all of your trials!  🙂  Keep cooking!  Great site here!

    • Don Herman says:

      Yes, reducing the sugar is kinda the opposite end of increasing the flour.  You can definitely decrease it more if you find it too sweet.  And skip the frosting entirely – they are moist enough without!  

Leave a Reply to Don Herman Cancel reply

Your email address will not be published. Required fields are marked *