For the cake:
3 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 cup milk
1 1/2 cups pumpkin puree
Preheat oven to 350 degrees and line muffin pans with cupcake liners.
In large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
In bowl of stand mixer cream butter, granulated sugar and brown sugar until creamy.
Add eggs, one at a time, beating well after each addition.
Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.
Mix in pumpkin puree.
Fill cupcake liners 2/3 full with batter.
Bake for 18 minutes or until toothpick inserted in center comes out clean.
Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
Once cupcakes are completely cool frost with Cinnamon Cream Cheese icing.
For the icing:
3/4 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups confectioner’s sugar
1 tsp vanilla
1 tsp cinnamon
In bowl of stand mixer beat butter and cream cheese on medium speed until well combined.
Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
Add vanilla and cinnamon and mix until combined.
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 cup milk
1 1/2 cups pumpkin puree
Preheat oven to 350 degrees and line muffin pans with cupcake liners.
In large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
In bowl of stand mixer cream butter, granulated sugar and brown sugar until creamy.
Add eggs, one at a time, beating well after each addition.
Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.
Mix in pumpkin puree.
Fill cupcake liners 2/3 full with batter.
Bake for 18 minutes or until toothpick inserted in center comes out clean.
Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
Once cupcakes are completely cool frost with Cinnamon Cream Cheese icing.
For the icing:
3/4 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups confectioner’s sugar
1 tsp vanilla
1 tsp cinnamon
In bowl of stand mixer beat butter and cream cheese on medium speed until well combined.
Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
Add vanilla and cinnamon and mix until combined.
From the Cake Blog
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