Pumpkin Cupcakes and Cream Cheese Frosting

By khovater

Ingredients

• CUPCAKE:
• 3 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp nutmeg
• 2 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 2 tsp vanilla
• 2 cans pumpkin
• ICING:
• 16 oz cream cheese, room temperature
• 3/4 stick butter, room temperature
• 6 cups sifted powder sugar

Details

Servings 24

Preparation

Step 1

Cupcakes

Heat oven to 350.

In a medium bowl, measure flour, baking soda, baking powder, salt, cinnamon, allspice and nutmeg. Whisk to combine.

In a large bowl, measure the sugar, oil, eggs and vanilla. Stir to combine.

Add about a fourth of the dry mixture into the wet mixture. Stir to combine. Continue adding in fourths until all the dry is incorporated. (It will be very thick!)

Fold in the pumpkin and scoop into cupcake papers, about 2/3s full. (Using a 2 inch ice cream scoops works great for this.)

Bake for 25 - 30 minutes or until a tester comes out clean.

Icing

Sift powdered sugar into large bowl.

Beat butter and cream cheese together on medium speed until creamy.

Add half the sugar. Beat until combined. Keep adding sugar until it reaches the sweetness you desire.