Pumpkin Spice Cupcakes With Orange Sour Cream Frosting Recipe

Name: Pumpkin Spice Cupcakes With Orange Sour Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 teaspoons ground ginger; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon kosher salt; ¼ teaspoon ground cloves; 1 cup plus 6 tbs unsalted butter, at room temperature; 1 cup granulated sugar; 3 large eggs; 1 (15 ounce) can pumpkin puree; ½ cup molasses; 3 cups confectioners' sugar; ½ cup sour cream, at room temperature; 1 teaspoon grated orange zest

Servings: persons

3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cloves
1 cup plus 6 tbs unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1 (15 ounce) can pumpkin puree
½ cup molasses
3 cups confectioners' sugar
½ cup sour cream, at room temperature
1 teaspoon grated orange zest

1
Heat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
2
In a medium bowl, whisk together the flour, ginger, baking powder, baking soda, salt and cloves.
3
Using an electric mixer, beat 1 cup butter (2 sticks) and the granulated sugar in a large bowl until light and fluffy, about 3 minutes.
4
Beat in the eggs one at a time.
5
Beat in the pumpkin and the molasses (the mixture will look curdled).
6
Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
7
Divide the batter among the muffin cups (about 1/4 cup each) and bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes.
8
Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
9
Meanwhile, make the frosting: Using an electric mixer, beat the confectioners' sugar, sour cream and remaining 6 Tbs butter in large bowl until smooth.
10
Increase the speed to medium-high and beat until fluffy, about 3 minutes.
11
Stir in the orange zest.
12
Refrigerate the frosting untill stiff and spreadable, at least 1 hour.
13
Frost the cupcakes just before serving.

1679

kcal

Calories

Fat

273

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 teaspoons ground ginger, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Pumpkin Spice Cupcakes With Orange Sour Cream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Cupcakes With Orange Sour Cream Frosting

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