Pumpkin Pie Cupcakes

By srumbel

Pumpkin Pie meets the cupcake, and it’s love at first sight! Most pumpkin cupcakes get topped with creamy cream cheese frosting, and are then topped with graham cracker crumbs.

Recipe: http://centercutcook.com/pumpkin-pie-cupcakes/

Ingredients

• CUPCAKE INGREDIENTS
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 sticks unsalted butter, melted and slightly cooled
• 4 large eggs, lightly whisked
• 1 - 15 ounce can pumpkin puree (NOT Pumpkin Puree with spices already mixed in… just plain pumpkin)
• FROSTING INGREDIENTS
• 4 cups powdered sugar, sifted
• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• Crushed graham crackers (about 1/4 cup)

Preparation

Step 1

CUPCAKE DIRECTIONS
Preheat oven to 350 degrees and grease a cupcake pan, or use liners.
In a bowl, combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
In the bowl of your mixer, combine brown sugar, sugar, butter, and eggs.
Add dry ingredients into the wet ingredients and mix until everything is incorporated together.
Stir in pumpkin puree.
Fill each cupcake liner half-full with batter. You should get about 24 regular sized cupcakes from this recipe.
Bake on the top rack in the oven for about 22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
Allow the baked cupcakes to cool for about 2 minutes, then transfer them to a wire cooling rack and allow to cool for about an hour before frosting them.

FROSTING DIRECTIONS
Beat butter with a mixer until it's light and fluffy.
Add in cream cheese and beat for a minute or two.
Add in powdered sugar, one cup at a time mixing well between adding more.
Mix in vanilla and beat until frosting is light and fluffy.
Frost each cupcake, then top with graham cracker crumbs