Pumkin Cake

Pumkin Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • Makes 28.

  • 2

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon baking powder

  • 1

    teaspoon coarse salt

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon ground ginger

  • ¼

    teaspoon freshly grated nutmeg

  • ¼

    teaspoon ground allspice

  • 1

    cup packed light-brown sugar

  • 1

    cup granulated sugar

  • 1

    cup (2 sticks) unsalted butter, melted and cooled

  • 4

    large eggs, lightly beaten

  • 1

    can (15 ounces) pumpkin puree

  • Directions

  • 1

    . Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

  • 2

    . In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

  • 3

    . Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

  • Frosting

  • ½

    cup butter

  • ¼

    cup milk (sometimes I use ¼ cup water so I do not have to refrigerate the cupcakes later)

  • 1

    tablespoon maple flavoring

  • cups confectioners sugar

  • Melt butter in microwave

  • Add in sifted confectioners sugar and hand mix

  • Add in Milk & Maple Flavoring

  • You can either mix by hand but I used a hand mixer on high to whip it up a bit.

  • If it is too runny add more sugar. Makes enough frosting to frost 28 cupcakes.

Directions

These look good.


Nutrition

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