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Ingredients:

Cupcakes:

1 cup cake flour, sifted

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground cardamom

Some freshly grated nutmeg, about 1/4 tsp

1 tsp pumpkin spice

1/2 tsp kosher salt

1/2 cup grapeseed oil

2 eggs, room temperature

1 cup pumpkin puree

1/2 cup granulated cane sugar

1/2 cup dark brown sugar

1 tsp vanilla bourbon extract

1 tbsp pumpkin pie spice cookie butter

 

Frosting:

8 oz light, but not whipped, cream cheese, room temperature

3 tablespoons butter, at room temperature

Pinch of salt

7 oz Trader Joes pumpkin spice cookie butter

1 teaspoon vanilla bourbon extract

1 1/2 cups powdered sugar, sifted

 

Preparation:

Preheat oven to 350 F and place 12 cupcake liners in cupcake/muffin pan;

In a large bowl, combine the pumpkin puree, eggs and oil together with a whisk;

Add the cane sugar,  brown sugar, vanilla extract, salt and spices and mix until well incorporated;

Add the remaining dry ingredients slowly and just mix until the ingredients come together, do not over mix. This is also why this recipe is done by hand rather than in an electric mixer.

Place the cupcakes in the oven for 25 minutes, or until a toothpick comes out clean;

Remove from the oven and let the cupcakes cool completely;

When the cupcakes are cooled, place your cream cheese and butter in an electric mixer with the whisk attachment and whip them together on a medium high speed until fluffy (couple minutes);

Lower to a medium speed and start to add the sifted powdered sugar 1/2 cup at a time. I recommend you tasting after 1 cup worth to see if it is sweet enough for you because you will also be adding the cookie butter. Everyone's preference is different and you may even prefer 2 cups instead of 1 1/2;

Add the vanilla, pinch of salt and cookie butter;

Beat on high for 30 seconds to make sure everything is well incorporated;

Taste to see if you need anything else, a little more sugar, a little more cookie butter- everyone's different!

Place the frosting in a pastry bag, tip or no tip, and frost each cupcake. Top with anything you like- from glittered hearts to pumpkin cookie crumbs- anything will do!

Serve immediately or store in fridge and remove 30 minutes before serving. They are so moist and fluffy even the day after!