Spiced Pumpkin Cake
21 ingredients
22 steps
Ingredients
- 12 cup unsalted butter, at room temp
- 1 cup firmly packed dark brown sugar
- 13 cup granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 12 teaspoon ground nutmeg
- 18 teaspoon ground cloves
- 12 teaspoon salt
- 2 large eggs
- 12 cup buttermilk mixed with 1 teaspoon vanilla
- 1 14 cups canned solid-pack pumpkin
- 8 ounces crream cheese, room temp
- 12 cup butter, room temp
- 1 teaspoon vanilla extract
- 12 cup powdered sugar, more for desired consistency and sweetness
- 12 cup brown sugar, whisked to remove lumps
- 2 teaspoons ground cinnamon
- 2 tablespoons milk
Directions
-
1Preheat the oven to 350 degrees.
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22.
-
3In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
-
4Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt into a medium bowl.
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53.
-
6Add the eggs, 1 at a time, scraping down the sides after each addition.
-
7Alternate adding the flour and milk mixtures, beginning and ending with the flour.
-
8Beat in the pumpkin until smooth.Fill cupcake pan up evenly.
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9Bake the cakes until a toothpick inserted into the center comes out clean, about 18-24 minutes.
-
10Cool Completely.
-
114.
-
12Beat cream cheese and butter together until creamy and fluffy.
-
13Add vanilla extract.
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145.
-
15Add powdered sugar.
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16Scrape bowl down.
-
176.
-
18Add brown sugar and cinnamon.
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197.
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20Beat for two minutes.
-
218.
-
22Add milk for desired consistency.
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