6 years ago1,000+ Views
Cupcakes 3 cups flour 2 tsp baking soda 1 tsp baking powder 3 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp all spice 1 tsp salt 1 cup butter 1 cup white sugar 1/2 cup brown sugar 4 large eggs 1 3/4 cup pumpkin (15 ounce can) 4.5 TBSP instant coffee powder 1/4 cup milk Whipped Vanilla Buttercream <-- click link for recipe 1. Preheat the oven to 350 and line 24 cupcake tins with muffin papers. 2. Whisk together the flour, baking powder, baking soda, spices, and salt. Set aside. 3. In a separate bowl cream the butter and sugars together until fluffy. Beat in the eggs one at a time scraping down the bowl after each addition. 4. In another bowl stir together the pumpkin, coffee powder, and milk until combined. 5. With the mixture on low, add one third of the flour mixture into the butter mixture followed by half of the pumpkin mixture. Stir until barely combined and then add another third of the flour mixture followed by the remaining pumpkin mixture. Finish by adding the remaining flour and stir until ingredients are incorporated. Be careful not to over-mix. 6. Divide up the batter between 24 cupcake tins. Bake at 350 for 20-25 minutes until a toothpick comes out clean. Allow to cool on a wire rack before icing. 7. Ice with whipped vanilla butter cream and top with cinnamon. Drizzle with salted caramel sauce. I use this recipe Salted Caramel Sauce from Brown Eyed Baker