Pumpkin Cake / Cupcake with Cream Cheese Frosting

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YOU WILL NEED :



FOR THE CAKE :
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 – 15 oz. can pumpkin puree
  • 1 cup oil (canola or vegetable)
  • ½ cup brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract

FOR THE FROSTING :
  • 1 – 4oz. package brick—style cream cheese (softened to room temperature)
  • 2 sticks unsalted butter (softened to room temperature)
  • 1-pound powdered sugar
  • 1 teaspoon pure vanilla extract


HERE’S HOW YOU DO IT :

Preheat oven to 350°. Spray a 9 x 13 baking pan with nonstick cooking spray and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.

In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla, until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared pan and spread around into one even layer. Bake at 350° for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place the pan on a wire rack to cool completely. Cut a small one inch square of cake, set aside for crumb garnish. 

TO MAKE THE CREAM CHEESE FROSTING :

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed. Scoop the frosting onto the cooled cake and spread it around in one even layer.

Notes : Store leftover cake in an airtight container in the refrigerator for up to 5 days.

FREEZING INSTRUCTIONS :

Cake / Cupcakes will freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Frosting will also freeze well for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and then mix well before frosting the cake.



Would you rather have cupcakes instead ????  No problem!

This recipe will yield 24 cupcakes. Bake in the oven for 22 – 25 minutes at 350º.

Notes : No pumpkin pie spice, no problem! You can use the following: 1 teaspoon cinnamon, ½ teaspoon ground ginger ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg