Pumpkin Spice Cupcakes

Hold the pies – these Pumpkin Spice Cupcakes with Brown Sugar Buttercream are everything you will need for Thanksgiving this year.

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This recipe will take you less than half the time it takes to make a pie, and it will be something different to have at your Thanksgiving table. This batter can even be made the night before, just place it in a bowl and cover with with plastic wrap. Remove it from the fridge and let it sit for about fifteen minutes before scooping and baking off.
You can make this recipe gluten free with one quick adjustment and if you’re headed up to your ski cabin, you can also make them there at high altitude! I put a Brown Sugar Buttercream on these, that I made with light brown sugar so it’s just sweet enough.

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Pumpkin Spice Cupcakes
Makes 15 cupcakes

Batter
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
57 grams (1/4 cup) organic packed dark brown sugar
2 organic large eggs
113 grams (1/2 cup) organic pumpkin
57 grams (1/4 cup) organic sour cream
1/4 cup organic heavy whipping cream
170 grams (1 cup plus 3 tablespoons) all natural cake flour
1 1/2 teaspoons organic cinnamon
1 teaspoon organic ginger
1 teaspoon organic cloves
3/4 teaspoon baking powder
1/2 teaspoon organic ground vanilla bean
1/2 teaspoon fine sea salt
1/4 teaspoon organic nutmeg

Frosting
1 cup (226 grams) organic salted butter, softened
212 grams (1 1/2 cups) organic powdered sugar, sifted
57 grams (1/4 cup) light brown sugar

Method
Preheat the oven to 350°F. Line 2 cupcake pans with 15 liners.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no butter chunks. Add eggs, pumpkin, sour cream, and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl as needed.

In a separate bowl, add the cake flour, cinnamon, ginger, cloves, baking powder, vanilla bean, nutmeg, and sea salt. Whisk together to combine. With mixer on low slowly pour the flour mixture into the butter mixture, scraping down the sides of the bowl as needed. Mix on low until combined and there are no more flour bits showing.

Fill cupcake liners three quarters-full. Bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans.

To make the frosting: In the bowl of a stand mixer fitted with paddle attachment, add the butter, powdered sugar, and light brown sugar. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. The brown sugar usually takes a little longer to incorporate, make sure to whip it long enough that the texture is smooth and not grainy.

Transfer to a piping bag Ateco tip #808 and frost cupcakes, or you can use a spatula or butter knife.

Store in an airtight container or in cake dome for up to 3 days.

Gluten Free – Replace the all natural cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.

High Altitude – Bake at 350°F for 17 minutes, or until a wooden pick inserted in center comes out clean.

Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!

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