'Just Right' Pumpkin Spice Cupcakes

Submitted by Chef #928625

"Too may pumpkin cupcake recipes result in a heavy cupcake closer in texture to a muffin;others are lighter but way too sweet.To me,this makes a nice middle of the ground cupcake:light and airy,and not very sweet-the perfect foil for rich buttercream frosting."

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 15 cupcakes
• Serves: 15

ingredients

• 473.18 ml cake flour
• 29.58 ml cake flour
• 4.92 ml baking soda
• 7.39 ml baking powder
• 236.59 ml dark brown sugar, packed
• 14.79 ml cinnamon
• 4.92 ml ground ginger
• 3 eggs, lightly beaten
• 236.59 ml butter, melted, and cooled
• 425.24 g pumpkin puree (1 can)
• 9.85 ml bourbon vanilla extract

directions

1. Preheat oven to 350°F.
2. Mix all dry ingredients.
3. Beat eggs slightly .Add pumpkin puree.Mix well.Add in melted butter and vanilla.
4. Add in the dry ingredients,about 1/2 cup at the time,mixing well after each addition but not overbeating the batter.
5. Line a cupcake tin with paper cupcake cups.Divide the batter evenly into the cups,about 3/4 full.I find this makes exactly 15 cupcakes in my pan.
6. Bake for 25 minutes.
7. Remove from oven and cool for 2 minutes.Remove to a wire rack until comletely cool.
8. Decorate with your favorite icing.Cinnamon buttercream is amazing!