Pumkin Cake
By nicolecluff
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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.
Details
Preparation
Step 1
These look good.
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