Cake Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup canned pumpkin (NOT pie filling)
- 2 eggs, room temp
- 2/3 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/3 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup butter, softened
- 1/2 cup shortening
- 4 cups powdered sugar
- 2 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2-3 tbsp of milk or heavy cream
- Preheat oven to 350°F. Line muffin pans with cupcake liners and set aside.
- In a large bowl, combine flour, baking soda, baking powder, salt and spices. Whisk together and set aside.
- In a separate bowl, combine eggs and brown sugar and whisk until combined. Add pumpkin, vanilla, oil and milk and stir until combined.
- Add wet ingredients into dry and stir until just combined. Don't overmix or your cupcakes will be too dense.
- Pour batter into muffin cups and bake for 18 minutes. Use the toothpick method to test. Cool completely before frositng.
- To make the frosting: Beat shortening and butter until creamy. Add half the powdered sugar and mix until combined. Add the cinnamon, vanilla and 2 tbsp of cream or milk. Add the final two cups of powdered sugar and mix well. Add more cream if needed, I always do. (Rule of thumb: if frosting is too thin, add more sugar; if too thick, add more liquid)
- Frost, eat and enjoy!
** store airtight at room temp
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