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Cake butter brown sugar sugar flour baking powder baking soda ground cinnamon ground ginger ground nutmeg ground cloves salt eggs buttermilk vanilla pumpkin _____ Frosting weight Cream Cheese butter powdered sugar
Viewed: 41 - Published at: 7 years agoIngredients
- FOR THE CAKE:
- 1 stick Unsalted Butter, Room Temperature
- 1 cup Firmly Packed Dark Brown Sugar
- 1/3 cups Granulated Sugar
- 2 cups Cake Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/2 teaspoons Ground Nutmeg
- 1/8 teaspoons Ground Cloves
- 1/2 teaspoons Salt
- 2 whole Large Eggs
- 1/2 cups Buttermilk
- 1 Tablespoon Vanilla
- 1-1/4 cup Canned Pumpkin
- _____
- FOR THE FROSTING:
- 12 ounces, weight Cream Cheese, Softened
- 2 sticks Unsalted Butter, Room Temperature
- 2 cups Powdered Sugar
- 1/4 cups Maple Syrup
Method
- Preheat the oven to 350 degrees and line cupcake pans with 18 paper liners.
- Using a mixer, beat the butter and sugars on medium for about 5 minutes, or until fluffy. In a medium bowl, sift together the flour, baking powder, baking soda, spices, and salt.
- Add the eggs one at a time to the butter mixture, scraping down the sides of the bowl as you go. Mix the buttermilk and vanilla; alternate adding the flour and buttermilk/vanilla mixture to the butter mixture, beginning and ending with the flour. Beat in the pumpkin until smooth.
- Fill cupcake liners about 3/4 full and lightly rap the pans on the counter to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool on racks completely before frosting.
- For the frosting, mix ingredients together on medium speed until fluffy.
