Pumpkin Spice Cupcakes

Welcome autumn with these delightfully moist and flavourful treats. Serves12 cupcakes

Ingredients
1/2 cup	125 ml	Unsalted butter, room temperature
1/2 cup	125 ml	Light brown sugar
1/2 cup	125 ml	Sugar
2 tablespoons	30 ml	Molasses
1/3 cup	75 ml	Canned pumpkin purée
1 teaspoon	5 ml	Vanilla
2 cups	500 ml	Sifted flour
2 1/2 teaspoons	12 ml	Baking powder
1/2 teaspoon	2 ml	Salt
2 teaspoons	10 ml	Cinnamon
2 teaspoons	10 ml	Ginger
1/2 teaspoon	2 ml	Cardamom
1/4 teaspoon	1 ml	Nutmeg
3/4 cup	175 ml	Silk Unsweetened
2 cups	500 ml	Powdered sugar
2 tablespoons	30 ml	Unsalted butter
1/2 teaspoon	2 ml	Vanilla
2-3 tablespoons	30-45 ml	Silk Unsweetened

Preparation

In a large bowl, beat the butter until creamy, about 1 minute. Add the sugars and molasses and beat an additional 3-4 minutes, until light and fluffy. Add the pumpkin and vanilla and beat 30 seconds more.

Sift the pre-sifted flour, baking powder, salt, cinnamon, ginger, cardamom and nutmeg into a medium sized bowl. Add the flour mixture and the Silk to the pumpkin mixture in several alternating additions, beginning and ending with the dry ingredients. Mix gently with a rubber spatula after each addition; do not overmix. Scoop batter into paper-lined muffin tins and bake for 20 minutes. Cool completely before frosting.

Old Fashioned Icing
Beat the sugar, butter, vanilla, and 2 tablespoons (30 mL) of Silk together in a bowl until creamy and spreadable. Add additional Silk if needed. Spread on cooled cupcakes.

trition Information (1 frosted cupcake):
316	calories
3g	protein
54g	carbohydrate
10g	fat (28% of calories from fat)
6g	saturated fat
25mg	cholesterol
210mg	sodium
1g	fibre

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What People are Saying

Ingredients most likely can mix well to make for a wonderfully flavourful cupcake, however, oops you missed the baking temperature. I would like to bake this tonight without the guess work of baking temp. Provide the baking temp. Thanks :)

- Melody

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