Prep 30 mins
Cook 20 mins
Got this from an issue of Country Living. Made these for our annual pumpkin carving and they were a hit.
For the cupcakes
- 2 1⁄2 cups flour, plus
- 2 teaspoons flour
- 1 cup cocoa, plus
- 2 teaspoons cocoa
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons baking soda
- 2 1⁄4 teaspoons cinnamon
- 3⁄4 teaspoon fresh ground nutmeg
- 3⁄4 cup buttermilk or 3⁄4 cup sour milk
- 1 1⁄2 cups pumpkin puree
- 1 1⁄2 teaspoons vanilla
- 1 1⁄8 cups butter, softened
- 1 1⁄2 cups firmly packed brown sugar
- 1 1⁄2 cups granulated sugar
- 5 large eggs
For the frosting
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup butter, softened
- 1 tablespoon fresh orange juice
- 1 teaspoon grated orange zest
- 1⁄2 teaspoon vanilla
- 4 cups powdered sugar
- 1⁄4 teaspoon orange food coloring
- Line cupcake tins or grease and flour three 8" cake pans. Preheat oven 375* for cupcakes, 350* for cake.
- Whisk flour through nutmeg. Set aside.
- Mix buttermilk, pumpkin, and vanilla. Set aside.
- Beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time- beating well after each addition until batter is smooth and light.
- Alternately add the flour and pumpkin mixtures, blending well after each addition.
- Fill each cupcake with 1/4 cup of batter and bake for 22 minutes. For cake- bake 35 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pans for 20 minutes, then remove from pans and cool on wire racks.
- For frosting: Blend cream cheese, butter, oj, zest, and vanilla with electric mixer until smooth. Add sugar and continue to beat for about 3 more minutes. Stir in food coloring. Stick in fridge until ready to use.
- To frost cakes: trim each layer level and top each cake with 1/3rd of the frosting, sandwiching one layer on top of the other until it stands a majestic three layers high (frost just the tops of the cakes not the sides- like a German chocolate cake). Refrigerate until ready to serve, then let come to room temperature Very festive and tastey.