Okay, so first things first– I’ve got to admit that these are a shameless cheat. They’re technically my Pumpkin Pecan Chip muffins with frosting, not cupcakes. But really, once you’ve added white chocolate chips to muffins, they basically become cupcakes by another name anyway, right? And the topping makes all the difference, I promise you!
To take these muffins over the top into cupcake territory, slather them with a brown sugar/cream cheese frosting, then top them with candied ginger and toasted pecans. The combination is amazing– creamy, crunchy, spicy, and everything you’d want in an autumn dessert!
Brown Sugar Cream Cheese Frosting
4 oz. unsalted butter, room temperature
4 oz. cream cheese, room temperature
1 tsp. vanilla
1/8 tsp. salt
1/2 cup packed dark brown sugar
2 cups powdered sugar
3 tbs. heavy cream
1. Cream together butter and cream cheese until smooth. Add the vanilla and salt and mix completely.
2. Add in brown sugar and continue mixing until smooth. You’ll need fresh brown sugar– no hard, dry brown sugar, or else it won’t combine properly.
3. Add powdered sugar and cream, and beat until the frosting is light and creamy. Feel free to add more sugar if you want a stiffer consistency. This was smooth enough for spreading but probably wouldn’t have made for pretty piping.
Toppings
1/2 cup chopped, toasted pecans
1/2 cup chopped candied ginger
Once your cupcakes are frosted, press small handfuls of pecans and ginger into the frosting. These amounts should make just enough for 12 cupcakes, but feel free to use more or less per your own taste.
