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unsalted butter brown sugar sugar cake flour baking powder baking soda ground cinnamon ground ginger ground nutmeg ground cloves salt eggs buttermilk solid-pack crream cheese butter vanilla powdered sugar brown sugar ground cinnamon milk
Viewed: 49 - Published at: a year agoIngredients
- 12 cup unsalted butter, at room temp
- 1 cup firmly packed dark brown sugar
- 13 cup granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 12 teaspoon ground nutmeg
- 18 teaspoon ground cloves
- 12 teaspoon salt
- 2 large eggs
- 12 cup buttermilk mixed with 1 teaspoon vanilla
- 1 14 cups canned solid-pack pumpkin
- 8 ounces crream cheese, room temp
- 12 cup butter, room temp
- 1 teaspoon vanilla extract
- 12 cup powdered sugar, more for desired consistency and sweetness
- 12 cup brown sugar, whisked to remove lumps
- 2 teaspoons ground cinnamon
- 2 tablespoons milk
Method
- Preheat the oven to 350 degrees.
- 2.
- In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
- Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt into a medium bowl.
- 3.
- Add the eggs, 1 at a time, scraping down the sides after each addition.
- Alternate adding the flour and milk mixtures, beginning and ending with the flour.
- Beat in the pumpkin until smooth.Fill cupcake pan up evenly.
- Bake the cakes until a toothpick inserted into the center comes out clean, about 18-24 minutes.
- Cool Completely.
- 4.
- Beat cream cheese and butter together until creamy and fluffy.
- Add vanilla extract.
- 5.
- Add powdered sugar.
- Scrape bowl down.
- 6.
- Add brown sugar and cinnamon.
- 7.
- Beat for two minutes.
- 8.
- Add milk for desired consistency.
