Pumpkin Spice Cupcakes

I never get sick of baking with pumpkin, It's always delicious!

So I decided to try Pumpkin Spice Cupcakes recipe by Chef Emeril Lagasse.

The cream cheese frosting is super creamy.

I love the texture of the cupcakes, not too airy but not too muffiny!

Perfection!

Thank YOU Emeril!

Ingredients:
makes 24 cupcakes

1 c pumpkin puree
1/2 c buttermilk
2 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
3/4 c unsalted butter, room temp
1 c light-brown sugar
1 c sugar
3 large eggs
cream cheese frosting (below)

Cream Cheese Frosting
 
12 oz cream cheese, room temp
10 Tbsp (1 1/4 sticks) unsalted butter, room temp
1 1/2 c powdered sugar
2 tsp vanilla extract


Instructions:

1. In a medium bowl whisk 1 c pumpkin, 1/2 c buttermilk and 2 tsp vanilla extract. Set aside
2. In another medium bowl, whisk 2 c flour, 2 tsp baking powder, 1 tsp baking soda and 2 tsp pumpkin pie spice. Set aside.
3. In a large bowl, beat 3/4 c butter, 1 c brown sugar, 1 c sugar on medium-high until light and fluffy, 3 to 5 minutes.
4. Beat in 3 eggs, 1 egg at a time.
5. With mixer on low, add to large bowl by alternating, mix in flour and and pumpkin mixture until all combined.
6. Scoop 1/4 c batter into lined muffin cups.
7. Bake in 350 degree oven for 18-20 minutes, until toothpick comes out clean.
8. Cool cupcakes in pan on wire racks for 15 minutes.
9. Remove cupcakes from pan and cool 10 minutes on wire racks or until completely cool.
10. Make frosting (below).  Pipe frosting onto completely cooled cupcakes.

Frosting: 
makes 3 cups

1. Beat 12 oz cream cheese and 10 Tbsp butter until smooth, about 4 minutes.
2. With mixer on low, beat in 1 1/2 c powdered sugar and 2 tsp vanilla extract until fluffy, about 5 minutes.

Instructions with pictures

In a medium bowl whisk 1 c pumpkin, 1/2 c buttermilk and 2 tsp vanilla extract. Set aside

In another medium bowl, whisk 2 c flour, 2 tsp baking powder, 

1 tsp baking soda and 2 tsp pumpkin pie spice. Set aside.

In a large bowl, beat 3/4 c butter, 1 c brown sugar, 

1 c sugar on medium-high until light and fluffy, 3 to 5 minutes.

Beat in 3 eggs, 1 egg at a time.

With mixer on low, add to large bowl by alternating, mix in 

flour and and pumpkin mixture until ALL combined.

Scoop 1/4 c batter into lined muffin cups.

Bake in 350 degree oven for 18-20 minutes, until toothpick comes out clean.

Cool cupcakes in pan on wire racks for 15 minutes.

Remove cupcakes from pan and cool 10 minutes 

on wire racks or until completely cool.

Frosting: 

Beat 12 oz cream cheese and 10 Tbsp butter until smooth, about 4 minutes.

With mixer on low, beat in 1 1/2 c powdered sugar and 

2 tsp vanilla extract until fluffy, about 5 minutes.

Pipe cream cheese frosting onto cooled cupcakes, right before serving.