Cake profile: The best pumpkin cake I've ever had! This cake is extremely light and very moist. I can't even describe how perfect it is in words. It has the right portion of pumpkin and cinnamon flavoring, nice and simple.
Pumpkin Cake Recipe
- 2 cups granulated sugar
- 1 1/4 cups vegetable oil
- 1 tsp vanilla extract
- 2 cups canned pumpkin (not canned pumpkin pie mix)
- 4 large eggs
- 2 cups flour
- 3 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
One by one.
- Preheat oven to 350 degrees F.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
- In a large mixing bowl, combine sugar and oil until well incorporated. Picture 2 & 3
- Blend in vanilla extract and pumpkin until well incorporated. Picture 4
- Add in eggs to the mixture one by one until well combined. Picture 5
- Gradually mix in flour mixture until well mixed. Picture 6
- Fill the cupcake cups 2/3 full with cake mixture. Picture 7
- Bake for 20-30 minutes until pricking of a toothpick through the center of a cupcake comes out clean. Allow to cool before icing. Picture 8
Cream Cheese Frosting Recipe
- 8 oz package of cream cheese, cold
- 1/2 cup butter, firm but not cold (1 stick)
- 16 oz box of powdered sugar (about 3 3/4 cups)
- A pinch salt
- 1/2 tsp vanilla extract
- Cinnamon sugar (optional)
- Sift the powdered sugar and salt. Set aside.
- In a large mixing bowl combine the cream cheese and butter until well mixed. Picture 11&12
- Gradually mix in powdered sugar until well incorporated. Picture 13
- Mix in vanilla extract.
- Using a butter knife begin icing the cooled cupcakes.
- Powder cinnamon sugar on top of the iced cupcakes for decoration. (optional)
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