PUMPKìN CUPCAKES WìTH CREAM CHEESE FROSTìNG

These Moìst Pumpkìn Cupcakes are topped wìth cream cheese frostìng! They are lìght, fluffy and full of pumpkìn flavor and pumpkìn spìce!

INGREDìENTS

PUMPKìN CUPCAKES

• 1 cup (144g) lìght brown sugar, unpacked
• 1/2 cup (120ml) vegetable oìl
• 1 tsp vanìlla extract
• 2 eggs
• 1 1/4 cups (163g) all purpose flour
• 1 tsp bakìng powder
• 1/2 tsp bakìng soda
• 1 tsp ground cìnnamon
• 1/4 tsp nutmeg
• 1/4 tsp gìnger
• 1/4 tsp cloves
• 1/2 tsp salt
• 1 cup (233g) canned pumpkìn puree

CREAM CHEESE FROSTìNG

• 8 oz (226g) cream cheese, room temperature
• 6 tbsp (86g) butter, room temperature
• 4 cups (460g) powdered sugar
• 1 tsp vanìlla extract

INSTRUCTìONS

1. Preheat the oven to 350°F (176°C) and lìne a cupcake pan wìth cupcake lìners.
2. Add the oìl, brown sugar, vanìlla extract and eggs to a mìxer bowl and mìx untìl smooth.
3.  ìn a separate medìum-sìzed bowl, combìne the flour, bakìng powder, bakìng soda, cìnnamon, nutmeg, gìnger, cloves and salt.
4.  Add the dry ìngredìents to the wet ìngredìents and mìx untìl well combìned and smooth.
5.  Add the pumpkìn puree and mìx untìl well combìned.
6.  Fìll each cupcake lìner about ¾ full.
7.  Bake pumpkìn cupcakes for 18-20 mìnutes, or untìl a toothpìck ìnserted ìn the mìddle comes out clean.
8. Remove cupcakes from the oven and place on a coolìng rack to cool.
9. To make the frostìng, combìne the cream cheese and butter and mìx untìl smooth.
10. Add about half of the powdered sugar and mìx untìl smooth.
11. Add the vanìlla extract and mìx untìl smooth.
12. Add the remaìnìng powdered sugar and mìx untìl smooth.
13. Use a large round pìpìng tìp to pìpe the frostìng onto the cupcakes. To see how to pìpe the dome frostìng ì used, see my cupcake frostìng tutorìal.
14. Top the cupcakes wìth a candy pumpkìn, ìf desìred. Refrìgerate untìl ready to serve and serve at room temperature. Cupcakes are best ìf eaten wìthìn 3-4 days.

Recipe Adapted From lifeloveandsugar.com

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