Velvety Spiced Pumpkin Cupcakes
Author: 
 
Makes approximately 24 cupcakes. Recipe can be doubled.
Ingredients
  • CAKE:
  • ¼ cup oil (canola or peanut oil are good)
  • ¼ cup butter, room temperature
  • ½ cup white sugar
  • ½ cup brown sugar
  • 3 eggs, separated, room temperature
  • ¼ cup solid-pack pumpkin
  • ½ teaspoon vanilla
  • 1¼ cups cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt (add another pinch if you're using unsalted butter)
  • 1½ teaspoons pumpkin pie spice
  • ½ cup buttermilk
  • ICING:
  • ½ cup butter, softened
  • 4 oz cream cheese, softened
  • ½ cup shortening
  • 1 teaspoon vanilla
  • 6 cups powdered sugar
  • a pinch of salt
  • ¼ teaspoon cinnamon (plus more for dusting over the top)
  • ⅓-1/2 cup heavy cream
Instructions
  1. Heat oven to 350 F. Prepare two cupcake pans by adding 24 paper liners.
  2. In a large bowl, beat together the oil, butter, white sugar, and brown sugar until light - at least 2 minutes.
  3. Add egg yolks one a time, mixing until well blended and scraping the sides of the bowl after each addition.
  4. Add pumpkin and vanilla. Beat until incorporated.
  5. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  6. Add dry ingredients and buttermilk alternately, one-third of each at a time, beginning with the flour mixture and ending with the buttermilk.
  7. In a separate bowl, beat the egg whites until stiff peaks form. Fold thoroughly into the batter. (It's fine if you see a few white fluffy spots.)
  8. Divide between the 24 liners, approximately ⅔ full.
  9. Bake 18-20 minutes, or until a toothpick comes out clean when inserted in the middle of a cupcake. Cool completely on a baking rack before icing.
  10. ICING:
  11. In a large bowl, combine the butter, cream cheese, shortening and vanilla. Beat well.
  12. Add salt and cinnamon. Gradually add powdered sugar, beating on medium speed. Add a little of the cream if mixture gets too thick.
  13. Begin with ⅓ cup cream. Add one tablespoon at a time until incorporated. Beat at high speed until light and fluffy; 1-2 minutes. If icing is too thick, drizzle in remaining cream a little at a time.
  14. Pipe onto cupcakes and dust lightly with cinnamon.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7080