I decided to make these cupcakes for the Faith Methodist Church Christmas party. Let me tell you, they are yummy! I think these are my new favorite cupcakes.
For the cupcakes:
2 and 3/4 cups AP flour
1 and 1/2 t baking soda
1 and 1/2 t baking powder
1 T ground cinnamon
2 t ground nutmeg
1 t ground ginger
1 t salt
1 and 1/2 sticks butter
1 and 1/2 cups packed brown sugar (I used light)
3 large eggs
1 T vanilla
1 and 1/2 cups of buttermilk (buttermilk for cupcakes makes them so light and fluffy!)
1 cup roughly chopped pecans
In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. I use a whisk to make sure they are well mixed. Set this bowl aside.
Beat butter until it is light and fluffy. Add brown sugar to the butter and mix until smooth. Once butter and brown sugar are well mixed, add one egg at a time. Once eggs are well mixed, add about half the flour mixture. Mix until well combined. Add vanilla and buttermilk- mix until well combined. Add the rest of the flour mixture. Mix until well combined. Add in the pecans and mix them in.
Spoon your batter into cupcake cups. (Will make between 2 and 3 dozen cupcakes, depending on how full you make your cups.) Bake at 350 for about 20 minutes, rotating halfway through.
Now the rum icing! Yep, I said rum! Yum! So, I was sitting there thinking, “What kind of icing will go with pecan spice cupcakes?” My usual cream cheese icing has a bit of a citrus taste, which I didn’t want. I come up with the idea to make cream cheese rum icing. It turned out so yummy! Here’s what you need:
3 blocks of cream cheese
3 sticks of butter
powdered sugar (amount is up to you- probably between half a cup and 2 cups)
rum (use what you’ve got. Don’t have any? This Tattoo rum by Captain Morgan is on the sweet side- perfect for desserts.)
You can scale this recipe down. I find that 2 blocks/2 sticks is not quite enough for 2 dozen generously iced cupcakes, so I use 3/3 and have a bit of icing left over. (Which The Pastor eats with graham crackers for a midnight snack.) If you don’t like a lot of icing on your cupcakes, 2 blocks/2sticks will be enough.
Set out the cream cheese and the butter while you’re working on your cupcakes. They’ll be room temperature by the time you get around to making the icing.
Mix the cream cheese and butter until smooth. Add about 1/2 cup of powdered sugar. Add a few T of rum. Blend well. Taste. (I keep plenty of spoons on hand when making icing because I taste quite often.) Add more powdered sugar as you see fit. (Some folks like super sweet icing. Others like not overly sweet icing. I fall in between. I use about a cup of powdered sugar.) Add more rum to taste. I used about 1/4 cup of rum. I didn’t want it too rummy. But you may want it more rum tasting, so add more if you like!
Once your icing is mixed to your liking, spoon the icing into a gallon size freezer bag and place in the fridge. When your cupcakes have completely cooled and you’re ready to ice, knead the bag of icing a bit, cut off one corner of the bag, squirt icing onto cupcakes. Top the icing with a pecan. Eat and enjoy!
(You can also drizzle a little rum over each cupcake before serving. Adds a little extra zip to it!)