Wednesday, October 19, 2011

Pumpkin Cupcakes with Cinnamon Spiced Buttercream

Pumpkin Cupcakes with Cinnamon Spiced Buttercream
Adapted from Annie’s Eats
By Erin at Dinners, Dishes and Desserts

2 2/3 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp ground cloves
1 tsp salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola
4 eggs

Buttercream Frosting:
8 oz. cream cheese
5 tbsp. butter, softened
2 tsp. vanilla
1 tsp. cinnamon
2½ cups powdered sugar

Preheat oven to 350 degrees.  Prepare cupcake pans, makes approximately 30 cupcakes. 

To make the cupcakes
Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together. Set aside.  In the bowl for an electric mixer, blend together the pumpkin, sugar, brown sugar and oil. Add the eggs one at a time, beating well after each.  With the mixer on low, add the flour in slowly, until just combined. 

Fill the cupcake liners about 2/3rd of the way full.  Bake for about 18-20 minutes or until a toothpick comes out clean.  Transfer to a wire rack to cool completely. 

To make the frosting
Using an electric mixer cream together cream cheese and butter, until smooth.  Mix in vanilla.  Gradually stir in the powdered sugar and cinnamon.  Beat on medium until smooth.  Frost cooled cupcakes.