Orange Pumpkin Spice Cupcakes

Probably one of my favorite cupcakes.  I’m a chocolate lover inside and out,  but these little beauties are flat out amazing.  You’ll find the cake to be moist with a velvety texture.  A twist of orange cuts the pumpkin and leaves a light flavor not too heavy.   Just the right amount of spices.  With fall knocking at the back door this recipe will get you in the mood.  A wonderful recipe for a cake as well.  I  usually pair them with a simple cream cheese frosting and add a touch of orange zest, then finish it off with a light sanding of cinnamon sugar.   You could use vanilla buttercream if you want, which ever you prefer.

INGREDIENTS

1 1/2 cups (3 sticks) unsalted butter, room temperature

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

3 cups granulated sugar

6 large eggs

3/4 teaspoon vanilla extract (best you can find)

3/4 teaspoon orange juice

zest of 1 orange

1/2 cup buttermilk

1/2 cup canned pumpkin

Cream Cheese Frosting

Cinnamon sugar for garnish

DIRECTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves.  Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.  Add eggs, one at a time, and continue mixing for 3 minutes.  Add vanilla, orange juice, and zest, beat to combine.  Add flour mixture, alternating with buttermilk, beginning and ending with the flour.  Add pumpkin and mix until incorporated.
4. Pour or scoop batter into papered cupcake pans and fill 3/5 full.  Bake for about 15 minutes or until a toothpick inserted into the center of the cake comes out clean.  Cool completely;y and remove from pans.  Frost with Orange Cream Cheese Frosting below.

 

Orange Cream Cheese Frosting

1 lb. soft butter unsalted (4 sticks)

1 lb.  powdered sugar sifted

1 lb. cream cheese softened

1 teaspoon vanilla extract(best you can find)

Zest of 1 orange

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, zest, and cream cheese until light and fluffy on medium speed.  About 3 minutes.  Slowly add powdered sugar.  Blend until all the lumps are gone.  Mix at high-speed for about 3 more minutes.  Put frosting in a piping bag and frost away……….  Finish with a little cinnamon sugar.

For more great fall recipes go here.

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Tagged as: orange pumpkin spice cupcakes, Pumpkin cupcakes