Yummy Pumpkin Cupcakes

I have had several requests for this recipe. ENJOY!!!

Ingredients:


1 stick unsalted butter, room temperature

1 c. firmly packed dark-brown sugar

⅓ c. granulated sugar

2 c. cake flour

1 (3.4 ounce) package instant butterscotch pudding

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. freshly-ground nutmeg

⅛ tsp. ground cloves

½ tsp. salt

¼ tsp. freshly ground black pepper

2 large eggs

¼ c. milk

¼ c. sour cream

1 tsp. vanilla

1¼ c. canned solid-pack pumpkin



Directions:

1. Preheat the oven to 350° (175°C). Prepare a cupcake tin with 18 liners.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until fluffy, about 5 minutes.

3. Meanwhile, sift the flour, butterscotch pudding, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

4. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition.

5. Alternate adding the flour and milk, sour cream, vanilla mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth.

6. Using a standard-sized scoop, divide the batter equally between the cups. (They’ll be about ¾ full.) Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20- 25 minutes.

7. Cool the cupcakes on racks completely. Make frosting during cooling time.



Cinnamon Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

¼ cup butter, softened

5 cups powdered sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon



Mix the cream cheese and butter until well blended. Add the cinnamon and vanilla- beat well. Slowly add the powdered sugar.