Best High Altitude Pumpkin Spice Cupcake W Cinnamon Vanilla Buttercr Recipes

HIGH ALTITUDE PUMPKIN SPICE CUPCAKE W/ CINNAMON VANILLA BUTTERCR

Steps:

• Cupcake Directions.
• Preheat oven to 350 degrees Fahrenheit. Line your cupcake pans with liners.
• In a large bowl, sift together the flour, spices, salt, baking powder and baking soda and set aside.
• In the mixing bowl, beat the melted butter, sugar and brown sugar until light and fluffy. Add the eggs, mixing well after each. Stir in milk and pumpkin, continuing to mix. Slowly stir in flour & spice mix and mix well. Pour batter into cupcake liners until they are 3/4 full.
• Bake for about 20 minutes. You may need to adjust your baking time - test with a toothpick for doneness. Remove from oven & cool on a wire rack.
• Frosting Directions.
• Beat softened butter with electric mixer until light and fluffy.
• Add confectioners sugar, 3 teaspoons milk and vanilla. Blend until mixed well.
• Add cinnamon. Beat on medium about 1 more minute.
• If frosting seems too stiff, add in 1-2 tables spoons of milk.
• **Add additional or use less cinnamon or vanilla for taste if desired. This recipe is to my taste but could be a bit strong for some. My best advice would be to experiment with what tastes best for you.**.

PUMPKIN SPICE CUPCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
• Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.