If you're going to make one batch of pumpkin cupcakes this season (and you ARE making pumpkin cupcakes, aren't you?!?), I hope you'll bake a batch of these.
Pumpkin cupcakes are always a hit in my book, but these, THESE, have a cinnamon swirl tucked inside the batter. That little hit of brown sugary, buttery, cinnamon-y goodness takes them to the next level.
Oh! The frosting! Oh, the frosting.
I used this little guy to swirl the plain buttercream with the cinnamon-spiced buttercream.
I think I bought this at Sur La Table, but you can also find it on
Amazon.
If you don't have a fancy divided pastry bag, feel free to frost the cupcakes half and half.
I'm sharing the recipe over on Imperial Sugar's site. Come and get it! ;)
PS: Can pumpkin season last forever?!?
