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Spiced Pumpkin Cake

  • 18servings
  • 37minutes
  • 318calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, D
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 118 1/59 ml unsalted butter , at room temp

  2. 236 1/29 ml firmly packed dark brown sugar

  3. 78.07 ml granulated sugar

  4. 473.18 ml cake flour

  5. 9.85 ml baking powder

  6. 4.92 ml baking soda

  7. 4.92 ml ground ginger

  8. 2.46 ml ground nutmeg

  9. 1/29 ml ground cloves

  10. 2.46 ml salt

  11. 2 large eggs

  12. 118 1/59 ml buttermilk mixed with

  13. 1 teaspoon vanilla

  14. 295.73 ml canned solid-pack pumpkin

  15. 226.79 g crream cheese , room temp

  16. 118 1/59 ml butter , room temp

  17. 4.92 ml vanilla extract

  18. 118 1/59 ml powdered sugar , more for desired consistency and sweetness

  19. 118 1/59 ml brown sugar , whisked to remove lumps

  20. 9.85 ml ground cinnamon

  21. 29 1/28 ml milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt into a medium bowl.

  3. Add the eggs, 1 at a time, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth.Fill cupcake pan up evenly. Bake the cakes until a toothpick inserted into the center comes out clean, about 18-24 minutes. Cool Completely.

  4. Beat cream cheese and butter together until creamy and fluffy. Add vanilla extract.

  5. Add powdered sugar. Scrape bowl down.

  6. Add brown sugar and cinnamon.

  7. Beat for two minutes.

  8. Add milk for desired consistency.

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