Chocolate Pumpkin Cupcakes With Orange Frosting

"Got this from an issue of Country Living. Made these for our annual pumpkin carving and they were a hit."
 
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Ready In:
50mins
Ingredients:
22
Yields:
36 cupcakes
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ingredients

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directions

  • Line cupcake tins or grease and flour three 8" cake pans. Preheat oven 375* for cupcakes, 350* for cake.
  • Whisk flour through nutmeg. Set aside.
  • Mix buttermilk, pumpkin, and vanilla. Set aside.
  • Beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time- beating well after each addition until batter is smooth and light.
  • Alternately add the flour and pumpkin mixtures, blending well after each addition.
  • Fill each cupcake with 1/4 cup of batter and bake for 22 minutes. For cake- bake 35 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pans for 20 minutes, then remove from pans and cool on wire racks.
  • For frosting: Blend cream cheese, butter, oj, zest, and vanilla with electric mixer until smooth. Add sugar and continue to beat for about 3 more minutes. Stir in food coloring. Stick in fridge until ready to use.
  • To frost cakes: trim each layer level and top each cake with 1/3rd of the frosting, sandwiching one layer on top of the other until it stands a majestic three layers high (frost just the tops of the cakes not the sides- like a German chocolate cake). Refrigerate until ready to serve, then let come to room temperature Very festive and tastey.

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RECIPE SUBMITTED BY

Living in Oregon wine country working as a personal chef and caterer.
 
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