Pumpkin Cupcakes
Ingredients
Cake
2 cups all-purpose flour
3/4 cup plus 2 tbsp cake flour
1 cup sugar
1 cup brown sugar
2 1/2 tsp baking soda
2 1/4 tsp cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
1/4 cup butter, melted and cooled slightly
3/4 cup buttermilk, room temperature
4 large eggs, room temperature and lightly beaten
2 tsp vanilla extract
1 1/3 cups pumpkin puree
Icing
1/2 cup butter
1/2 cup shortening
4 oz cream cheese
4-6 cups powdered sugar
1 tsp maple extract
1/2 tsp cinnamon
pinch of nutmeg
1-3 tsp water
Instructions
Cake
1. Sift together flours, sugar, baking soda and spices in a large mixing bowl.
5. Add oil, melted butter, buttermilk, eggs and vanilla. Mix until well combined.
6. Fold in pumpkin puree.
7.
Pour batter into cupcake pans and bake at 350 degrees for 18-22
minutes. Allow to cool in pans for about 3-5 minutes, then remove to
wire rack.
Icing
1. Beat the butter, shortening and cream cheese until smooth.
2. Slowly add 2 cups of powdered sugar. Mix until combined.
3. Mix in the maple extract, cinnamon and nutmeg.
4. Add the rest of the powdered sugar and mix until smooth, adding water to desired consistency.
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