Chocolate Pumpkin Cupcakes with Orange Pumpkin Cream Cheese Frosting

By SewingDragonfly

From www.goodlifeeats.com

Ingredients

• Cupcakes:
• 2 1/2 cups + 2 T all-purpose flour
• 1 1/4 cups good quality cocoa
• 1 T baking powder
• 1 1/2 tsp. baking soda
• 2 1/4 tsp. ground cinnamon
• 3/4 tsp. fresh grated nutmeg
• 1/2 tsp. allspice
• 1/8 tsp. cardamom
• 3/4 cup buttermilk
• 1 (14.5 oz.) can pumpkin puree
• 1 1/2 tsp. vanilla extract
• 2 1/2 sticks unsalted butter at room temperature
• 1 1/2 cups firmly packed dark brown sugar
• 1 1/2 cups granulated sugar
• 5 large eggs
• Frosting:
• 1 package (8 oz.) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 3 T pumpkin puree (reserved from the cake recipe)
• 1 tsp. grated orange zest
• 1/2 tsp. pure vanilla extract
• 4 cups confectioner’s sugar
• 1/8-1/4 tsp. orange food coloring, optional

Details

Servings 36

Preparation

Step 1

Heat oven to 375 degrees. Line pans with cupcake liners. Set aside.

Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice and cardamom in a large bowl and set aside. Set 3 T of the pumpkin puree aside for the frosting. Combine the buttermilk, remaining pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.

Divide the batter among the cupcake liners (about ¼ cup batter per cupcake) and bake until a wooden skewer inserted into the middle comes out clean, about 18-22 minutes. Cool the cakes in the pan for 7 minutes. Remove cupcakes and cool.

To make the frosting: Blend the cream cheese, butter, pumpkin puree, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy-about 3 more minutes.

Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes.