🌎 The World Cookbook

For the cupcakes:
2 cup flour + 1 cup
1 ½ cup sugar + 1 cup
4 teaspoons baking powder
¼ cup cold cubed butter
½ teaspoon salt
1 (4.6 oz) box cook & serve jello pudding mix
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ teaspoon nutmeg
¾ cup pumpkin coffee creamer
¾ cup water
⅓ cup vegetable oil
3 eggs
2 teaspoons vanilla extract
½ cup pumpkin puree
1 cup sour cream
For the icing:
16 ounces cream cheese, softened
1 cup butter, softened
2 lb powdered sugar
2 Tablespoons vanilla extract
1 teaspoon salt
For the cupcake edging:
½ cup graham cracker crumbs
½ teaspoon cinnamon
1 tablespoon brown sugar
1 tablespoon melted butter

Preheat oven to 325 degrees. In a large mixing bowl whisk together 2 cups flour, 1 1/2 cups sugar, 4 teaspoons baking powder and 1/2 teaspoon salt. (I use pink Himalayan salt in a fine grinder. You can use regular table salt just make sure it’s a fine ground) Whisk all of this together well for about 90 seconds. Scoop out 2 cups of your flour mixture and add it to a food processor along with 1/4 cup cubed butter. Pulse until it’s like fine sand. Add the flour/butter mixture back into the bowl with the remaining flour mixture. Add 1 more cup of sugar, 1 cup flour, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves, 1/4 teaspoon nutmeg and 1 box of cook and serve vanilla jello pudding. Do not use instant. Whisk all of this together well. In a medium bowl combine 3/4 cup, 3/4 cup of pumpkin coffee creamer,1/3 cup vegetable oil, 3 eggs, 2 teaspoons vanilla and 1/2 cup pumpkin. Whisk all of this together. Add the pumpkin/liquid mixture and 1 cup of sour cream to the flour mixture. Stir just until combined. I do not use a mixer for this step. This recipe can be easily over-mixed and will toughen the cake. Spoon you batter into the liners. Bake at 325 for 23-26 minutes. The tops of the cupcakes should spring back when touched on their tops. If they sink in bake them for another 1-3 minutes. Once they have cooled enough to handle take them out and place them on a cooling rack. Icing instructions: Combine 16 ounces (2 packages) of softened cream cheese and 1 cup softened unsalted butter. Cream together your butter and cream cheese just until mixed. Add 2 pound bag of powder sugar, 2 Tablespoons vanilla extract and 1 teaspoon fine salt. Mix on low just until combined then turn to high and beat for 4 minutes. Cupcake edging instructions: Mix 1/2 cup graham cracker crumbs, 1/2 teaspoon cinnamon, 1 tablespoon brown sugar and 1 tablespoon of melted butter. Pour the graham cracker mixture into an oven safe pan and bake at 350 for 10 minutes, take out and stir then bake another 7 minutes. Allow to cool.