Pumpkin Spice Cupcakes

Yields 1 dozen cupcakes

Batter:

1¼ cups cake flour

1 teaspoon baking soda

½ teaspoon baking powder

1 cup granulated sugar

¾ stick unsalted butter (at room temperature)

¼ cup pure vegetable oil

1 large egg

1 egg white

½ cup unsweetened pure pumpkin puree

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

1 teaspoon pure vanilla extract

¼ teaspoon salt

 

Butterscotch Frosting:

1 (3-ounce) package cream cheese (at room temperature)

2 tablespoons unsalted butter (at room temperature)

1 cup confectioners’ sugar

3 tablespoons dark corn syrup

¾ cup butterscotch chips

¼ cup heavy cream

¼ teaspoon salt

 

1. Preheat oven to 350° F.
2. To prepare batter, sift flour, baking soda, baking powder, spices, and salt into a bowl. In a separate bowl, combine butter, vegetable oil, sugar, egg, egg white, pumpkin puree, and vanilla extract. Beat with an electric mixer until smooth and creamy. Gradually add dry mixture to wet mixture, beating until ingredients are incorporated.
3. Pour batter into a 12-cup cupcake (or muffin) tin lined with cupcake paper or foil cups. Bake at 350° F for approximately 20-25 minutes. Insert a thin wooden skewer or toothpick into a cupcake, and if it comes out dry (or clean), cupcakes are done.
4. Place tin on a wire rack, and allow cupcakes to cool for approximately 5 minutes. Invert tin and gently remove cupcakes. Allow cupcakes to cool completely.
5. To prepare frosting, place butterscotch chips in a bowl and set aside. In a small saucepan, bring heavy cream to a boil. Remove from heat and pour over bowl of butterscotch chips. Let stand for 1-2 minutes. Whisk until smooth. Allow to cool to room temperature. In a separate bowl, combine cream cheese, butter, corn syrup, and salt. Beat with an electric mixer until smooth. Gradually beat in confectioners’ sugar. Blend in butterscotch mixture. Beat until frosting is light and fluffy. Refrigerate frosting until slightly chilled.
6. Frost each cupcake and serve.