Pumpkin Cupcakes
Recipe type: Dessert
  • 4 ¼ ounces (~1⅛ cups) cake flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 5 ounces (10 tablespoons / 1 ¼ sticks) unsalted butter, softened at room temperature
  • 4⅛ ounces (~½ cup packed) brown sugar
  • 3 ¾ ounces (~½ cup) granulated sugar
  • 1 x-large egg + 1 x-large egg white OR 2 large eggs at room temperature
  • 1 cup canned pumpkin (NOT pumpkin pie filling)
  • ½ teaspoon pure vanilla extract
  1. Pre-heat oven to 350 degrees and line regular-sized cupcake tins with cupcake wrappers; set aside
  2. In a medium bowl, whisk together cake flour, baking soda, baking powder, cinnamon, cloves and salt; set aside
  3. In the large bowl of an electric mixer, beat butter and sugars on medium-high speed, scraping bowl occasionally, until light and fluffy
  4. Beat in eggs, one at a time, beating after each addition on medium speed
  5. Add pumpkin and vanilla and mix on medium speed until well combined
  6. Carefully add flour with mixer on low speed, mix just until combined; do not overmix
  7. Evenly distribute batter into 18 prepared cupcakes, filling about ⅔ of each cup
  8. Bake 13-15 minutes or until a toothpick comes out clean from center of cupcakes
  9. Set aside to cool
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/caramelized-white-chocolate-truffle-pumpkin-cupcakes/