Halloween Pumpkin Cupcakes
2¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup light brown sugar, packed
⅓ cup sugar
½ cup unsalted butter, very soft but not melted
2 large eggs, at room temperature
1 cup pumpkin puree (not pumpkin pie mix)
¾ cup milk, whole or reduced-fat, at room temperature
½ teaspoon orange extract
Frosting
3 cups powdered sugar
¾ cup (1½ sticks) unsalted butter, very soft
1 teaspoon orange extract
⅓-½ cup sour cream (not fat-free)
Heat oven to 350 degrees. Line two, 12-cup medium muffin pans with Halloween cupcake liners. Set aside.In large mixing bowl, whisk together flour, baking powder, baking soda, salt, spices and sugars until well combined. Add frac12; cup soft butter and mix on low speed for 30 seconds until butter is evenly distributed.In medium bowl, whisk eggs, pumpkin puree, milk and orange extract until smooth. Add to dry ingredients and mix on low speed 30 seconds until combined. Scrape bowl well. Mixture will appear slightly curdled. Increase speed to high and beat 1 minute. Scrape bowl well. Beat 15#8212;30 seconds on high speed until batter is thick and smooth.Spoon into lined pans and bake cupcakes 15-17 minutes until center springs back when touched. Cool cupcakes in pan 10 minutes before moving to cooling rack.For frosting: Beat powdered sugar, butter, orange extract and #8531; cup sour cream on low speed until combined. Scrape bowl well. Add more sour cream if frosting seems too stiff. Increase speed to high and beat 2 to 3 minutes until light and fluffy. Top cupcakes and decorate. Store tightly covered at room temperature for two to three days. Cupcakes keep five to six days tightly covered in the refrigerator.Makes 24.Baker#146;s hint: 2 teaspoons pumpkin pie spice can be substituted for the individual spices. For best flavor, also add frac12; teaspoon ground cloves.@Recipe nutrition:Nutrition values per serving: 240 calories; 11 g fat (7 g saturated), 34 g carbohydrates, 1 g fiber, 2 g protein, 46 mg cholesterol, 147 mg sodium.