Pumpkin Spice Cupcakes
Makes 2 dozen
These cupcakes will remain fresh for several days if covered
Ingredients
Pumpin Spice Cupcakes
- 3 cups all-purpose unbleached flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3-½ tsp. ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground ginger
- 1-½ cups dark brown sugar, packed
- 2 tbsp butter, melted
- 1-¼ cups canola oil (or other light salad oil)
- 2 tbsp dark unsulphured molasses
- 4 eggs
- 1 15-16 oz. can pureed pumpkin
- ¼ to ½ cup sour cream, at room temperature
Cream Cheese Frosting
- 1 8 oz pkg cream cheese (don't use "lite" or fat-free!)
- 1 to 1-½ pounds confectioners sugar (depending on desired texture)
- 1 teaspoon vanilla
- 1 dash salt
- 2-4 tbsp milk as needed
How-to
For Pumpkin Spice Cupcakes
- Pre-heat oven to 350°
- Sift together flour, baking soda, baking powder, salt, cinnamon, allspice and ginger. Add dark brown sugar and stir well to get rid of any lumps
- Add melted butter, canola oil to dry ingredients and stir ( this can also be done with a mixer)
- In separate bowl whisk egg and add and molasses, sour cream and mix until blended then add to flour mixture
- Use electric mixer on medium for a few seconds to blend everything, add pureed pumpkin to batter and continue to mix
- Grease and line a muffin tin
- Fill cups 1/2 to 3/4 full.
- Bake for 20-23 minutes, or until tops appear dry and bounce back lightly when touched in center.
- Allow cupcakes to cool before frosting
For Cream Cheese Frosting
- Add cream together cheese, sugar, vanilla and salt plus 2 tbsp milk to a bowl
- Beat until smooth, gradually adding more sugar and milk until desired consistency is achieved