Pumpkin Cupcakes with Cream Cheese Frosting
Cupcakes:
1 cup flour
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp cinnamon
1/2 baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup pumpkin puree
1/2 cup sugar
1/3 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
Preheat oven to 350. Line a 12 cup muffin tin with paper liners. Set aside. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt. Whisk together.
With an electric mixer, mix together pumpkin puree, white and brown sugars, vegetable oil and eggs. Slowly add dry mix to the wet and mix just until combined.
Scoop batter evenly into each muffin tray about 3/4 full. Bake about 15-18 minutes or until tooth pick comes out clean. Cool completely on a cooling rack. Once cooled completely, frost with cream cheese frosting.
Cream Cheese Frosting:
1/2 cup butter, room temp.
8oz pkg cream cheese, room temp.
1 lb bag powdered sugar
1 tsp vanilla extract
In a mixing bowl beat with an electric mixer the butter, cream cheese and slowly add sugar and vanilla. Beat until frosting is smooth and creamy. EnJOY!
