Pumpkin Cupcakes

FOR THE CAKE

1- 1/2 cups (300 g) granulated sugar
3/4 cup (165 g) light brown sugar packed
5 large eggs, room temperature
1 cup vegetable oil
1-1/2 tsp vanilla
2 cups pumpkin purée
3 cups (360 g) all-purpose flour
1-1/2 TBS baking powder
3 tsp ground cinnamon
1-1/2 tsp ground ginger
1 tsp nutmeg
1 tsp salt


CREAM CHEESE FROSTING:
8 oz. cream cheese, softened
1/2 C. butter, softened
2 tsp. vanilla extract
3-4 C. powdered sugar

Instructions

FOR THE CAKE

1. Preheat 350℉ for cake or 325℉ for cupcakes. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside. Or if you want cupcakes line muffin tins with cupcake papers. (I got 34)

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin  and mix until combined, about another 30 seconds.

3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.

4. Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23). Or for cupcakes fill liners evenly. I baked for 18 minutes at 325.

5. Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

6. For frosting: Cream together the cream cheese and butter.  Add the vanilla and powdered sugar and beat until desired consistency.  Frost cake or cupcakes as desired.  (I used 1-1/2 recipe of frosting for the cupcakes so I could pipe the frosting)

cupcakes from Cake by Courtney