Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 1/4 cups good-quality cocoa
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 2 1/4 teaspoons ground cinnamon
- 3/4 teaspoon fresh-grated nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoon cardamom
- 3/4 cups buttermilk
- 1 - 14.5 ounce can pumpkin purée
- 1 1/2 teaspoons vanilla extract
- 2 1/2 sticks (10 ounces) unsalted butter, softened
- 1 1/2 cups (firmly packed) dark brown sugar
- 1 1/2 cups granulated sugar
- 5 large eggs
- 1 package (8-ounce) cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3 tablespoons pumpkin puree (reserved from the cake recipe)
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 4 cups confectioners' sugar
- 1/8-1/4 teaspoons orange food coloring, optional
Instruction
- Heat oven to 375 degrees F. Line the pans with cupcake liners. Set aside.
- Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice and cardamom in a large bowl and set aside. Set 3 tablespoons of the pumpkin puree aside for the frosting. Combine the buttermilk, remaining pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
- Divide the batter among the cupcake liners (about 1/4 cup batter per cupcake) and bake until a wooden skewer inserted into the middle comes out clean -- about 18-22 minutes. Cool the cakes in the pan for 7 minutes. Remove cupcakes and cool.
- Blend the cream cheese, butter, pumpkin puree, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
- Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes. When cupcakes are cool, frost according to your preference. I used a Closed Star Giant Pastry Tip from Bake It Pretty in a disposable pastry bag.