Beware! They are sinfully good. Pumpkin everything paired with a pumpkin porter brings out all your wishes this hallows eve.
Yield: 36 cupcakes
Time: 30-40 minutes
INGREDIENTS
Cupcakes
3 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tsp pumpkin spice (or cinnamon)
½ cup unsalted butter softened
½ cup vegetable oil
1 cup granulated sugar
1 cup brown sugar
3 eggs
1 tsp vanilla extract
½ cup milk
1 ¼ cup canned pumpkin
1 ½ cup pumpkin beer (I used a porter, but any will work)
Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup unsalted butter, softened
3-4 cups powdered sugar
1 tsp vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees. Line cupcake tins with liners, set aside.
In a large bowl, stir flour, baking powder, baking soda, pumpkin spice and salt together to combine. Set aside.
In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs one at a time, until mixture becomes very light and fluffy. Add in vanilla, milk, pumpkin and pumpkin beer into mixture until thoroughly mixed in. Scrape the sides of the bowl and mix again briefly.
Alternate adding flour mixture with pumpkin mixture. Scrape the sides and mix again to ensure a smooth batter.
Fill in prepared cupcake liners three-fourths of the way full. Bake 18-20 minutes or until toothpick comes out clean.
Cool 10 minutes in cupcake tin before removing to cool completely.
Frosting
In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla; beat until completely smooth.
Core out middle of cupcakes (I used a tool to coring tool but you can use a cookie cutter or spoon), frost cupcakes filling the hollowed centers. Placed cored out cupcake on top of cupcake, as a ‘pumpkin’ then use a clove as the stem…
Enjoy!
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