Pumpkin Cinnamon Swirl Cupcakes

101

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350F. Line a muffin tin with paper liners. Set asuide.
Make cinnamon swirl crumble by stirring ingredients together until combined. Set aside.
Sift together flour, baking powder and spices. Set aside.
In a large bowl of an electric mixer fitted with a whisk attachment, beat eggs, sugar, and vanilla on high speed for 3 minutes until more than doubled in volume.
Fold in flour, stirring just until incorporated. Fold in pumpkin and melted butter.
Place about 1 ½ tablespoons of batter in each muffin tin. On top of batter, crumble over approximately 1 teaspoon of cinnamon swirl mixture. Top with more cupcake batter until cups are about 2/3 full.
Bake for 15-18 minutes until tops bounce back when pressed lightly. Cool for 5 minutes in muffin tins, and then remove to a wire rack to cool completely.
Make buttercream: Beat room temperature butter and shortening with an electric mixer fitted with a paddle attachment until combined.
Add in powdered sugar, a cup at a time, mixing on low speed. During last few additions, add in milk, a little at a time. Increase speed to high and beat for 2 minutes.
Divide frosting in half. Keep one half plain; to other half, beat in cinnamon, allspice, and vanilla. If using a divided pastry bag for piping, fill each half with one kind of icing. If not using divided bag, frost half of cupcakes with plain icing, and half with cinnamon-spice icing.