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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 3 |
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Moist spiced pumpkin cake pairs perfectly with my cinnamon brown sugar cream cheese frosting. Try it! Ingredients:
1/2 cup unsalted butter, at room temp |
1 cup firmly packed dark brown sugar |
1/3 cup granulated sugar |
2 cups cake flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1/2 teaspoon salt |
2 large eggs |
1/2 cup buttermilk mixed with 1 teaspoon vanilla |
1 1/4 cups canned solid-pack pumpkin |
8 ounces crream cheese, room temp |
1/2 cup butter, room temp |
1 teaspoon vanilla extract |
1/2 cup powdered sugar, more for desired consistency and sweetness |
1/2 cup brown sugar, whisked to remove lumps |
2 teaspoons ground cinnamon |
2 tablespoons milk |
Directions:
1. Preheat the oven to 350 degrees.
2. 2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt into a medium bowl.
3. 3. Add the eggs, 1 at a time, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth.Fill cupcake pan up evenly. Bake the cakes until a toothpick inserted into the center comes out clean, about 18-24 minutes. Cool Completely.
4. 4. Beat cream cheese and butter together until creamy and fluffy. Add vanilla extract.
5. 5. Add powdered sugar. Scrape bowl down.
6. 6. Add brown sugar and cinnamon.
7. 7. Beat for two minutes.
8. 8. Add milk for desired consistency.
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