spiced pumpkin cheesecake cupcakes

INGREDIENTS

FOR THE PUMPKIN SPICE CAKE LAYERS

2 ¾ cups (360g.) all-purpose flour

1 Tablespoon (15g) baking powder

1 teaspoon (5g) baking soda

2 teaspoons (6g) cinnamon

1 teaspoons (2g) nutmeg

½ teaspoon ginger

2 cups (400g) granulated sugar

½ teaspoon (3g) salt

1 ½ sticks (12 tablespoons) (170g) unsalted butter - do not soften in the microwave - I
cut mine into ½ inch slices onto waxed paper on the countertop, leaving out only 5 to 6
minutes, you do not want it to be too soft. If it does get too soft refrigerate for a few
minutes.

4 large eggs

¼ cup (54g) vegetable oil

1 can (15oz/425g) pumpkin ( not pumpkin pie filling)

½ cup (121 g) milk

1 teaspoons (4g) vanilla extract

FOR THE SPICED CREAM CHEESE FROSTING:

1 ½ cups (3 sticks) (340 g) unsalted butter, softened

1 ½ packages (339 g) cream cheese, softened

1 teaspoons (2g) cinnamon (more can be added for a stronger flavor)

½ teaspoon (1g) nutmeg

1 teaspoon ground ginger (2g) *sift if clumpy

6 - 6 ½ cups confectioners’ sugar, sifted (or more to reach desired spreading

consistency)

2 teaspoons (8g) vanilla extract

INSTRUCTIONS

FOR THE PUMPKIN SPICE CAKE LAYERS

This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour
three 8 inch pans.

In your mixing bowl add the dry ingredients (flour and the next seven ingredients).
With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well
blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients
are moistened by the butter and look like coarse sand. If you pinch some of the
mixture between your fingers it will stick together. Scrape the sides and bottom of the
bowl.

In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended,
set aside.

Method is important in this recipe so with the mixer on LOW speed, SLOWLY add
approximately ½ of the egg mixture. Increase to medium speed for 1 ½ minutes. Scrape
bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20
seconds after each addition.
Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.

TO PREPARE THE FROSTING

Using your mixer beat the butter and cream cheese until well blended. Add the vanilla
and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix
until it is a good piping consistency.

Cake pops

Ghost

Mummy

Wich hat

Eye ball

Pumkin

Carved pumpkin

Spider

Spiderweb

Grave yard

Candy corn