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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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this is the best, light and fluffy , just like a true cupcake should be. Ingredients:
3/4 cup soft salted butter |
2 1/2 cups granulated sugar |
3 large eggs |
2 tablespoons oil |
15 ounces pumpkin puree |
2 1/3 cups all-purpose flour |
1 tablespoon pumpkin pie spice |
1 teaspoon baking powder |
1 1/2 teaspoons cinnamon |
3/4 teaspoon table salt |
1/2 teaspoon baking soda |
3/4 teaspoon ground ginger |
1 cup buttermilk |
frosting |
8 ounces cream cheese |
1/2 cup room temperature butter |
1 teaspoon vanilla |
2 teaspoons cinnamon |
4 cups powdered sugar |
Directions:
1. Preheat oven 350 degrees.
2. Line muffin tins with paper liners.
3. Cream butter and sugar until light and fluffy.
4. Add in eggs one at a time, beating well after each to blend.
5. Blend in oil.
6. Add canned pumpkin and mix.
7. Sift all measured dry ingredients together to blend.
8. Add dry blend alternating with the buttermilk, starting with the flour and ending with flour.
9. Blend well.
10. Pour 3/4 full into each cupcake liner.
11. Bake 20- 25 minutes until tester comes away clean.
12. Check at the 20 minutes mark.
13. Remove when done to a wire rack to cool completely.
14. To make frosting beat the cream cheese until smooth.
15. Add the butter and blend very well, until fluffy and smooth.
16. Add vanilla, cinnamon and icing powder, use only the amount you need to your desired thickness for spreading.
17. Frost .
18. They store in a covered container very well, they are fluffy like a true cupcake, and yet moist.
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