Pumpkin Spice Cupcakes with Coffee Cream Cheese Frosting

Step 1

Preheat oven to 350°F (177°C). Line muffin tins with paper liners.

Step 2

In the bowl of a stand mixer or a large bowl, use a whisk to combine the all-purpose flour, cake flour, baking powder, cinnamon, salt, baking soda, ground allspice, ginger, nutmeg, and cloves until thoroughly blended.

Step 3

In another large bowl using a whisk or a hand mixer, mix the pumpkin puree, canola oil, the Redpath® Dark Brown Sugar, the Redpath® Granulated Sugar, milk, lightly beaten eggs, and vanilla extract until homogeneous.

Step 4

Pour the wet ingredients into the bowl of dry ingredients. Using the paddle attachment, if using a stand mixer, or a hand mixer, mix on medium-low speed until no flour streaks remain, scraping down the sides of the bowl as necessary.

Step 5

Spoon batter into the prepared tins, filling liners about ⅔ full. Place tins into the preheated oven and bake for 20 to 22 minutes, or until a skewer inserted into the center comes out clean.

Step 6

Let cupcakes cool in the tin for 5 minutes before removing and placing them onto a wire cooling rack to cool completely.

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the cubed cream cheese, butter, and salt on medium-high speed until no lumps remain.

Step 2

In a small bowl, stir together the vanilla extract and espresso powder to dissolve the powder. Add to the cream cheese mixture and blend until well combined.

Step 3

Add the Redpath® Icing Sugar about 1 cup (120 grams) at a time, mixing well on low speed after each addition. Repeat process with the remaining icing sugar until the desired consistency is reached.

Step 4

Using a small offset spatula or a piping bag fitted with a plain or star tip, decorate the completely cooled cupcakes with the coffee cream cheese frosting. Sprinkle the decorated cupcakes with cinnamon sugar, if desired.