Pumpkin Cupcakes

By cosmos2015

Recipe adapted from Williams-Sonoma http://www.williams-sonoma.com/recipe/spiced-pumpkin-cupcakes.html?cm_src=RECIPESEARCH

Ingredients

• Cupcake:
• 2 2/3 cups all purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 15 oz can pumpkin puree
• 1 cup sugar
• 1 cup dark brown sugar, firmly packed
• 1 cup canola oil
• 4 eggs
• Frosting:
• 1 8 oz package cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 3-4 cups powdered sugar

Details

Servings 24
Adapted from homeiswheretheholmansare.blogspot.com

Preparation

Step 1

Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners or spray pans with cooking spray.

Combine flour, baking powder, baking soda, and spices in a large bowl. Whisk or sift to combine and set aside. In mixing bowl, cream together pumpkin, sugars, and oil. Mix on medium high speed about one minute until well combined. Add eggs, one at a time, beating after each addition. Add flour mixture in three additions, mixing on low speed until just incorporated after each addition.

Fill cupcakes 3/4 of way full and bake approximately twenty minutes until a toothpick inserted in the center comes out clean. Cool in pans about five minutes before transferring to a wire rack to cool completely. Frost as desired.

Frosting:

Combine cream cheese and butter and beat on medium speed for 2-3 minutes until light and fluffy. Add cream and vanilla and mix in until incorporated. Add powdered sugar, one cup at a time, mixing after each addition until well incorporated, to reach desired consistency to frost cupcakes. Pipe or spread onto cooled cupcakes as desired.