Monday, September 23, 2013

Cinnamon Pumpkin Cupcakes

What better way to kick off the first official day of fall than with delicious cinnamon pumpkin goodness. I baked these yesterday and they were gone by last night. The icing is so light and pairs so perfectly with the dense pumpkin cake that these are guaranteed to be an instant favorite.

Preheat oven to 300 degrees and grease your cupcake tins (or just line them).

1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/4 cup + 2 T butter
1 cup sugar
2 eggs
1 1/2 tsp vanilla
8 oz pumpkin (with pie spices)
1/8 cup vegetable oil
1/2 cup milk

Mix flour, baking soda, and salt.
Cream the butter and sugar together then beat in the eggs, one at a time, then stir in vanilla, pumpkin and oil.
Beat in the flour mixture alternating with the milk.

Bake cupcakes 28-30 minutes. Makes 20.

The Best Frosting EVER.

1 (8 oz) cream cheese (softened)
1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon or pumpkin pie spice
2 cups heavy whipping cream

mix everything in a bowl except for cream, then slowly add heavy cream and whip until you have peaks.

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