Tasty Pumpkin Cupcakes |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | flour, all purpose | 1 | teaspoon | Pumpkin Pie Spice | 1 | teaspoon | baking powder | 1/2 | teaspoon | cinnamon, ground | 1/2 | teaspoon | baking soda | 1/2 | teaspoon | salt | 1 | cup | pumpkin, canned | 1/2 | cup | sugar | 1/2 | cup, packed | brown sugar | 1/2 | cup | vegetable oil | 2 | large | eggs |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. | | 2 | Combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, and salt in a large mixing bowl. Set aside. | | 3 | In a separate glass measuring cup or mixing bowl, combine pumpkin, sugar, brown sugar, vegetable oil and eggs. Stir together and pour slowly over dry ingredients. | | 4 | Mix all ingredients together until well incorporated and smooth. | | 5 | Distribute evenly into lined muffin tin. Bake for 18-20 minutes, or until a tester is inserted and comes out clean. Allow to cool completely before frosting. |
Cream Cheese Frosting |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | ounces | cream cheese, room temperature | 12 | tablespoons | unsalted butter, room tempature | 3 | cups unsifted | confectioners sugar | 1 | teaspoon | cinnamon, ground | 1 | teaspoon | vanilla extract |
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Steps
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Sequence
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Step
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| | 1 | In stand mixer with paddle fixture, combine cream cheese and butter on medium speed until whipped and fluffy (approx. 1-2 min) | | 2 | On low speed, slowly add powdered sugar until incorporated. | | 3 | Add cinnamon and vanilla. | | 4 | On medium, mix frosting until light and fluffy (approx. 2-3 minutes) |
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