Pumkin Cake

By nicolecluff

Ingredients

• Ingredients
• 28. 28.
• 2 2 2 cups all-purpose flour
• 1 1 1 teaspoon baking soda
• 1 1 1 teaspoon baking powder
• 1 1 1 teaspoon coarse salt
• 1 1 1 teaspoon ground cinnamon
• 1 1 1 teaspoon ground ginger
• 1/4 1/4 1/4 teaspoon freshly grated nutmeg
• 1/4 1/4 1/4 teaspoon ground allspice
• 1 1 1 cup packed light-brown sugar
• 1 1 1 cup granulated sugar
• 1 1 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 4 4 large eggs, lightly beaten
• 1 1 1 can (15 ounces) pumpkin puree
• Directions
• 1 1. to 350 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 2. 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.
• Frosting
• 1/2 1/2 1/2 cup butter
• 1/4 1/4 1/4 to milk (sometimes I use 1/4 cup water so I do not have to refrigerate the cupcakes later)
• 1 1 1 tablespoon maple flavoring
• 4 1/2 4 1/2 1/2 cups confectioners sugar
• Melt butter in microwave
• Add in sifted confectioners sugar and hand mix
• Add in Milk & Maple Flavoring
• to can either mix by hand but I used a hand mixer on high to whip it up a bit.
• to 28 is too runny add more sugar. Makes enough frosting to frost 28 cupcakes.

Preparation

Step 1

These look good.