Step 1
Preheat oven to 350°F (177°C). Line muffin tins with paper liners.
Step 2
In the bowl of a stand mixer or a large bowl, use a whisk to combine the all-purpose flour, cake flour, baking powder, cinnamon, salt, baking soda, ground allspice, ginger, nutmeg, and cloves until thoroughly blended.
Step 3
In another large bowl using a whisk or a hand mixer, mix the pumpkin puree, canola oil, the Redpath® Dark Brown Sugar, the Redpath® Granulated Sugar, milk, lightly beaten eggs, and vanilla extract until homogeneous.
Step 4
Pour the wet ingredients into the bowl of dry ingredients. Using the paddle attachment, if using a stand mixer, or a hand mixer, mix on medium-low speed until no flour streaks remain, scraping down the sides of the bowl as necessary.
Step 5
Spoon batter into the prepared tins, filling liners about ⅔ full. Place tins into the preheated oven and bake for 20 to 22 minutes, or until a skewer inserted into the center comes out clean.
Step 6
Let cupcakes cool in the tin for 5 minutes before removing and placing them onto a wire cooling rack to cool completely.
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the cubed cream cheese, butter, and salt on medium-high speed until no lumps remain.
Step 2
In a small bowl, stir together the vanilla extract and espresso powder to dissolve the powder. Add to the cream cheese mixture and blend until well combined.
Step 3
Add the Redpath® Icing Sugar about 1 cup (120 grams) at a time, mixing well on low speed after each addition. Repeat process with the remaining icing sugar until the desired consistency is reached.
Step 4
Using a small offset spatula or a piping bag fitted with a plain or star tip, decorate the completely cooled cupcakes with the coffee cream cheese frosting. Sprinkle the decorated cupcakes with cinnamon sugar, if desired.
*Ensure all ingredients are at room temperature before proceeding with the recipes for the cupcakes and the frosting.
*If cake flour is unavailable: Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of the flour and replace with 2 tablespoons of cornstarch. Sift or whisk mixture thoroughly to ensure flour mixture is well combined, and flour is aerated. This is equivalent to 1 cup of cake flour. Use the amount of cake flour needed in the recipe.
*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar; note that the flavour of the cupcakes will be less complex and have a more subtle caramel undertone.
*Any neutral oil can be used in place of the canola oil (e.g. sunflower, vegetable) or oils with subtle flavourings that won’t overpower or pair well with the pumpkin (e.g. light olive oil, coconut oil, avocado oil).
*Omit espresso powder for a caffeine-free, vanilla-flavoured cream cheese frosting.
*If cream cheese frosting is too soft to pipe, add 1 tablespoon of icing sugar at a time to the frosting until the desired consistency is achieved. Placing the frosting into the fridge for 10 to 15 minutes will also help solidify the fats to make it stiffer and easier to pipe. If frosting is too thick, mix in a small amount of heavy cream or milk to thin out the frosting.
