Pumpkin Spice Cupcakes with Coffee Cream Cheese Frosting | Redpath Sugar

Ingredients

• Muffin tin (regular) x 2
• Paper liners
• Scale OR dry measuring cups
• Measuring spoons
• Large bowl
• Whisk
• Liquid measuring cup
• Stand mixer with paddle attachment OR large bowl and hand mixer
• Rubber spatula
• Skewer
• Small offset spatula OR piping bag fitted with a plain/round or star tip
• Wire cooling rack
• 1 cup (125 g) all-purpose flour
• ⅔ cup (75 g) cake flour
• 1½ tsp (8 g) baking powder
• 1¼ tsp (4 g) ground cinnamon
• ¾ tsp (5 g) salt
• ½ tsp (2 g) baking soda
• ½ tsp (1 g) ground allspice
• ½ tsp (1 g) ground ginger
• ½ tsp (1 g) ground nutmeg
• ¼ tsp (1 g) ground cloves
• 1 cup (240 g) pumpkin puree, canned
• ⅔ cup (167 ml) canola oil
• ½ cup (109 g) Redpath® Dark Brown Sugar, packed
• ½ cup (100 g) Redpath® Granulated Sugar
• ⅓ cup (83 ml) milk
• 2 eggs, lightly beaten
• 1 tbsp (15 ml) pure vanilla extract
• 1 cup (227 g) cream cheese, brick-style, cubed
• ½ cup (113 g) butter, cubed
• ¼ tsp (2 g) salt
• 2 tsp (10 ml) pure vanilla extract
• 2 tsp (2 g) instant espresso powder
• 3½ cups to 4 cups (420 g to 480 g) Redpath® Icing Sugar
• Cinnamon Sugar