Spiced Pumpkin Cake
photo by Baking Girl
- Ready In:
- 37mins
- Ingredients:
- 21
- Yields:
-
18 cupcakes
- Serves:
- 18
ingredients
-
For Cake
- 118.29 ml unsalted butter, at room temp
- 236.59 ml firmly packed dark brown sugar
- 78.78 ml granulated sugar
- 473.18 ml cake flour
- 9.85 ml baking powder
- 4.92 ml baking soda
- 9.85 ml ground cinnamon
- 4.92 ml ground ginger
- 2.46 ml ground nutmeg
- 0.61 ml ground cloves
- 2.46 ml salt
- 2 large eggs
- 118.29 ml buttermilk mixed with 1 teaspoon vanilla
- 295.73 ml canned solid-pack pumpkin
-
For Frosting
- 226.79 g crream cheese, room temp
- 118.29 ml butter, room temp
- 4.92 ml vanilla extract
- 118.29 ml powdered sugar, more for desired consistency and sweetness
- 118.29 ml brown sugar, whisked to remove lumps
- 9.85 ml ground cinnamon
- 29.58 ml milk
directions
- Preheat the oven to 350 degrees.
- 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. 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. Beat cream cheese and butter together until creamy and fluffy. Add vanilla extract.
- 5. Add powdered sugar. Scrape bowl down.
- 6. Add brown sugar and cinnamon.
- 7. Beat for two minutes.
- 8. Add milk for desired consistency.
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RECIPE SUBMITTED BY
Baking Girl
United States