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Categories:
flour baking soda baking powder salt pie spice butter light brown sugar Eggs At Buttermilk At Frosting butter cream cheese powdered sugar clear vanilla
Viewed: 36 - Published at: 2 years agoIngredients
- FOR THE CUPCAKES:
- 2 cups Cake Flour (spooned And Leveled To Measure)
- 1/2 teaspoons Baking Soda
- 2-1/2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 1 Tablespoon Pumpkin Pie Spice
- 1/4 teaspoons Ground Cinnamon
- 1 stick Unsalted Butter, At Room Temperature
- 1-1/4 cup Light Brown Sugar, Packed
- 2 Eggs At Room Temperature
- 1/2 cups Buttermilk At Room Temperature
- 3/4 cups Canned Pumpkin Puree (not Pumpkin Pie Mix)
- FOR THE FROSTING:
- 2 sticks Unsalted Butter, Softened But Cool
- 1 block Cream Cheese, Cold (8 Ounces)
- 5 cups Powdered Sugar, Sifted
- 3 teaspoons Clear Vanilla Extract (to Maintain Bright White Color)
Method
- FOR THE CUPCAKES:
- Preheat oven to 350 degrees F. Line two 12-count cupcake pans with liners (recipe makes about 18 cupcakes).
- In a large bowl, sift together flour, baking soda, baking powder, salt and spices. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 3-4 minutes. Lower speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed.
- Reduce mixer speed to low and add the dry ingredients in three batches, alternating with the buttermilk in two batches and mixing just until incorporated.
- Add pumpkin puree and mix just until combined.
- Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- FOR THE FROSTING:
- In the bowl of a stand mixer fitted with the whisk attachment, cream butter and cream cheese on medium-high until light and fluffy, about 4-5 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add in vanilla and blend until moistened. Increase mixer speed to medium and beat frosting for 2 minutes until smooth and fluffy. Pipe or spread onto cooled cupcakes.
