Here is the recipe.
1 1/2 Sticks No Salt Butter Softened
1 c Sugar
2/3 c Dark Brown Sugar Packed
1/2 c Sour Cream
15 0z. Can Of Pumpkin Puree
(NOT Pumpkin Pie Mix)
1 c Whole Milk
3 t Vanilla Extract
3 Large Eggs
2 1/2 c All Purpose Flour
2 t Baking Soda
2 t Baking Powder
1 t Fine Grain Sea Salt
2 1/2 t Ground Cinnamon
1 t Ground Ginger
1/2 t Ground Nutmeg
1/4 t Ground All Spice
1/8 t Ground Cloves
MAKES approximately 22-24 large Cupcakes.
1. A lesson I leaned early on in baking is to measure out all the ingredients before I start. Then I check them off from the ingredients list to be sure nothing is left out. I learned this lesson the hard way... more than once.
2. PLAN AHEAD: Soften your Butter at room temperature. Soften the Butter and Cream Cheese for the Icing. Place 22-24 large Cupcake liners in Muffin Tins. Or for layer Cake cut 2 eight inch rounds of parchment paper and spray 2 eight inch pans with Nonstick Cooking Spray (Pam) placing the parchment rounds over the sprayed pan bottom and set aside. I use extra large Cupcake liners from Reynold's brand.
3. Preheat your oven to 350 degrees. In a large bowl mix the softened Butter, Sugar and Brown Sugar for 4 minutes with a hand mixer or the paddle attachment of a Kitchen Aid mixer. It will be grainy but it needs to become well mixed to keep the Cupcakes light. 4 minutes of mixing is important.
6. Pour the dry sifted ingredients over the wet ingredients all at once and mix well, about 2 minutes. Do not over mix.
7. FOR CUPCAKES: Scoop the batter using an Ice Cream scoop or spoon into the large Cupcake liners filling 1/2 way up. Do not overfill or it will over flow during baking. Bake at 350 degrees for 22-25 minutes, turning the trays 1/2 way through baking to get even baking. Use a toothpick to test for doneness. The toothpick should come out clean. Do not over bake.
8. FOR LAYER CAKE: Spray with Nonstick Cooking Spray (Pam) and line with a round of parchment paper, two 8 inch cake pans and divide the batter evenly between the pans. Bake at 350 degrees for 30-35 minutes, turning the pans 1/2 way through baking for even baking. Use a toothpick to test for doneness. The toothpick should come out clean. Do not over bake. Ovens vary so you may need to adjust the time for your oven.
9. Allow to cool completely in the pans before icing with Cream Cheese Icing.
CREAM CHEESE ICING
Here is the recipe.
2 Sticks No Salt Butter Softened
16 oz. Cream Cheese Softened (2 bars)
3 c Powdered Sugar
4 t Vanilla Extract
1/8 t Almond Extract
1 pinch Fine Grain Sea Salt (very small pinch)
- Allow Butter and Cream Cheese to sit out until it is room temperature and softened, about 2 hours.
- In a large bowl, place the softened Butter.
- Cream the Butter with a hand mixer for 2 minutes. Then add the Cream Cheese and cream for 2 minutes or so more.
- 1 cup at a time, add the Powdered Sugar and blend well.
- Add Salt, Vanilla and Almond Extracts and mix well. Taste and add more Powdered Sugar for more sweetness or more Cream Cheese to meet your own taste.
- Keep Cream Cheese Icing at room temperature for the best consistency to ice Cakes.
- Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.
- OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.
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