Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients

• FOR THE CUPCAKES:
• 2 cups All Purpose Flour, Sifted
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• ½ teaspoons Allspice
• 1 cup Brown Sugar
• 1 cup Granulated Sugar
• ⅔ cups Sour Cream
• ⅓ cups Oil
• 4 whole Large Eggs, At Room Temperature And Slightly Beaten
• 2 cups Pumpkin Puree
• FOR THE CREAM CHEESE FROSTING:
• 1 stick Unsalted Butter, Firm And Slightly Cold (leave It Out On The Counter For About 15 Minutes)
• 8 ounces, weight Cream Cheese, Cold
• ⅛ teaspoons Salt
• ½ teaspoons Vanilla
• 3-¾ cups Powdered Sugar
• Coarse Sugar, For Sprinkling On Top

Preparation Instructions

Preheat oven to 350°F.

In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, brown sugar, and granulated sugar.

In a medium bowl, combine the sour cream, oil, eggs and pumpkin puree.

Gradually add the dry ingredients to the wet ingredients and mix with a spatula to combine.

Line the cupcake pan with cupcake liners and divide batter evenly between the 24 cups. Bake on the middle rack for 20 to 25 minutes or until inserted toothpick comes out clean.

While the cupcakes are baking, make the frosting. In a stand mixer fitted with a paddle attachment, cream the butter, cream cheese and salt. Mix until smooth, then add vanilla and then gradually add the powdered sugar and mix on low until combined. Do not overmix as that will incorporate too much air and the frosting will be too loose.

Once the cupcakes have cooled, frost the cupcakes. I used a 1M Wilton tip to create the swirl on the cupcakes and then sprinkled with some coarse sugar.