EMERIL'S PUMPKIN-SPICE CUPCAKES WITH CREAM CHEESE FROSTING

EMERIL'S PUMPKIN-SPICE CUPCAKES WITH CREAM CHEESE FROSTING image

Categories Cheese

Yield 24

Number Of Ingredients 18

Nonstick cooking spray
1 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup buttermilk
2 teaspoons pure vanilla extract
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
Cream Cheese Frosting (3 cups)
12 ounces cream cheese, room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/2 cups confectioners' sugar, sifted
2 teaspoons pure vanilla extract
1 to 2 tablespoons whole milk

Steps:

Cream Cheese Frosting In a large bowl, using an electric mixer, beat cream cheese and butter until smooth, about 4 minutes. With mixer on low, beat in confectioners' sugar and vanilla extract until smooth and fluffy, 5 minutes. Thin with whole milk if necessary. Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla. In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined. Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway though. Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. To serve, spread frosting onto cooled cupcakes.