One Classy Dish Recipe

PUMPKIN SPICE CUPCAKES

• 3 1/4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 3/4 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 (15-ounce) can pumpkin purée, not pie filling
• Cinnamon cream cheese frosting

1. Preheat the oven to 350°F & place the rack in the middle. Line 2 muffin pans with paper liners.

Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, & salt in a large bowl & whisk to break up any lumps; set aside.

2. Place the sugar & measured oil in the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer & scrape down the sides of the bowl with a spatula.

3. Return the mixer to medium speed, add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, & beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl with a spatula.

4. Turn the mixer to low speed, slowly add the flour mixture, & beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a spatula, making sure to scrape to the bottom of the bowl.

5. Fill the muffin wells three-quarters of the way (about a 1/4 cup). Place the muffin pans side by side in the oven and bake for 12 minutes. Rotate the pans front to back and side to side & bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.

6. Frost when cool with Cinnamon Cream Cheese Frosting, use a bag to pipe or just spread with a knife.

MODIFICATIONS

  The decorations can be modified to fit taste & creativity.

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