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(cake adapted from Martha Stewart) makes 24 cupcakes
From Cook:
Notes:
I used cake flour, but all purpose will work too. Just reduce to 2 cups.
I don’t think this cake needs frosting. I think it would be lovely served warm with butter for breakfast. But I don’t think that would fly for Halloween.
The quantities above for the frosting gave me enough to frost about 13 of the 24. You can see how high the frosting swirl was, so if you just frost them normally, you should have enough for 24. Or you can double it. Or you can leave some plain for breakfast. That’s what I did.
I used 1/4 cup measurer to scoop out my batter into the cups. Works perfectly.
Happy Halloween!
Cake Ingredients:
2 ¼ cups cake flour (or 2 cups all purpose)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon kosher salt
1/4 teaspoon nutmeg (I used freshly grated, and I highly recommend it)
1/4 teaspoon allspice
3/4 cup granulated sugar (I used organic cane sugar)
3/4 cup light brown sugar
1 cup butter (2 sticks; I used salted), melted and cooled
4 eggs
1 teaspoon vanilla
1-15oz can pumpkin
Frosting Ingredients: (double this if you want enough for the tall swirl as pictured for 24 cupcakes)
8 oz cream cheese, softened
1 cup salted butter (2 sticks), softened
4 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla
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1st Keep
 Whitney
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