1 2/3 cup cake flour 1 cup granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon pumpkin spice 3/4 cup canola oil 1/4 cup sour cream, room temperature 3 eggs, room temperature 1 teaspoon pure vanilla extract 1 cup pure Pumpkin puree (libby brand)
Please be sure that all refrigerated items are at room temperature.
Sift flour, sugar, baking soda, baking powder, & salt and set aside.
In mixer, blend on low speed the pumpkin puree and eggs. Add sour cream, canola oil, and vanilla extract. Mix well.
Add dry ingredients to wet ingredients and mix well by hand with a wooden spoon or plastic spatula. Be careful not to over mix.
Bake at 350° for 18-20 minutes.
This recipe will make approximately 18 cupcakes.
Ice with cinnamon cream cheese
Cinnamon cream cheese
8 oz Philadelphia cream cheese (softened) 2 oz salted butter (softened) 1 teaspoon pure vanilla extract 4 cups 10x powdered sugar 1/2 teaspoon cinnamon
Cream butter and cream cheese in mixer until well blended. Add vanilla extract and mix well. Add powdered sugar one cup at a time. Be sure to scrap down sides after adding each cup. Add cinnamon & blend well.