Ingredients
6 Tablespoons room temperature Unsalted Butter
3/4 cup Sugar
3/4 cup All Purpose Flour
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon fine Kosher Sea Salt
2 teaspoons Pumpkin Spice
2 eggs room temperature
3/4 cup Pumpkin Puree
1/4 cup Sour Cream room temperature
1 teaspoon Vanilla Extract
Prepare
Preheat the oven to 350.
Cream the butter and sugar until light and fluffy. 5 minutes minimum.
Whisk in a bowl all dry ingredients: flour, baking powder, baking soda, salt, pumpkin spice
Whisk in a separate bowl pumpkin, sour cream and vanilla.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Beat for an additional 5 minutes to ensure it is light and fluffy.
Beat in the wet mixture. Beating for an additional 3-5 minutes.
Add dry ingredients to the creamed mixture until blended. Do not over-mix.
Line a 12 cup standard muffin tin with cupcake liners, and fill 3/4 with batter.
Bake at 350 degrees for about 17-20 minutes.
Remove muffins from tin and cool on a cooling rack.
Once cool, frost with Cream Cheese Buttercream Frosting. When I have it on hand, before frosting, I brush the tops of the cupcakes with Cinnamon Syrup to add a little extra sweet spice and moisture.
Makes 12 standard cupcakes.
