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Cupcakes - Pumpkin Spice Snickerdoodle Cupcakes Print Version
Notes: If you do not have ADAMS PUMPKIN PIE SPICE, make your own using the recipe under "Seasoning Blends & Rubs".
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp ADAMS PUMPKIN PIE SPICE
  • 1 cup unsalted butter
  • 1 3/4 cups granulated sugar
  • 4 eggs
  • 1 tsp ADAMS BEST VANILLA
  • 1 1/4 cups milk
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together flour, baking powder, salt, and ADAMS PUMPKIN PIE SPICE . With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Divide batter evenly among lined cups, filling each three-quarters full. Bake for about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature.

Frosting
Make Adams Cream Cheese Icing as directed. Fill piping bag with icing and cover cooled cupcakes. Sprinkle tops of cupcakes with ADAMS GROUND CINNAMON.

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Ingredients