Pumpkin Cupcakes w/ Cream Cheese Frosting

Pumpkin Cupcakes w/ Cream Cheese Frosting

Sorry for the picture, it's not the best; I didn't clean up as I went so the table was mess by the end.

4 Cups Cake flour (or 3-1/2 cups flour + 1/2 cup corn starch) 1 tsp baking soda
1 TBS+1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 TBS ginger
1 tsp nutmeg
1/4 tsp cloves
1 cup unsalted butter, room temp.
2 1/2 cups brown sugar
4 lg eggs
1 cup butter milk (or 3/4 cup milk + 1/4 cup lemon juice, let sit a minute before adding)
1 1/2 cups pumpkin ( I used frozen homemade puree from a jarrahdale pumpkin)
Preheat oven to 350. Line cupcake pan with paper (I only have 12 papers so I was forced to just use nonstick spray).
Sift together all dry ingredients (except the sugar). In separate bowl cream the butter and brown sugar until fluffy; add the eggs.
Now, alternate adding butter mixture and the butter milk to the flour mixture. Once combined add the pumpkin. Divide the batter amongst the cup cake pans and bake 15-20 minutes (until the a tooth pick inserted in the center of a cupcake comes out cleans.
Wait until cupcakes are completely cool before frosting.
Frosting:
1 stick butter (1/2 cup)
7oz cream cheese
2 cups powdered sugar (or more for desired spreading thickness)
14/-1/2 tsp vanilla (depends on your taste)
Mix the butter and cream cheese together; add the sugar and then the vanilla.

Yields: 32 Cupcakes

 

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31