Pumpkin Cupcakes & Cream Cheese Frosting

Prep Time:

20 Minutes

Cook Time:

22 Minutes

Serves:

12 Cupcakes

Level:

Very Easy

Ingredients

1 cup - All-Purpose Flour

1 tsp - Baking Powder

1/2 tsp - Baking Soda

1/2 tsp - Kosher Salt

2 tsp - Ground Cinnamon

2 tsp - Pumpkin Pie Spice

3/4 cup - Dark Brown Sugar

1 cup - Canned Pumpkin

1/2 cup - Canola or Vegetable Oil

2 - Large Eggs

2 tsp - Vanilla Extract

Frosting:

1 tsp - Vanilla Extract

1/8 tsp - Kosher Salt

1/2 cup - Unsalted Butter (Room Temperature)

8 oz - Cream Cheese (Room Temperature)

3 cups - Confectioner's Sugar

Preparation

Preheat the oven to 350* F.
In a large bowl, mix together flour, baking powder, baking soda, kosher salt, ground cinnamon and pumpkin pie spice. Set to the side.
In another large bowl, add dark brown sugar, canned pumpkin, oil, eggs and vanilla extract. Mix well and ensure there are no clumps.
Slowly pour flour mixture into the liquid bowl cup by cup, mixing well. The batter should become very thick.
Line a 12-count cupcake pan with cupcake liners.
Fill each cupcake liner 2/3 the way full with your cupcake mixture.
Bake for 20-22 minutes or until fully risen.

8. Once baked, take out cupcakes. Allow to sit in tray for five minutes then remove to a cooling rack. Allow cupcakes at least 30 minutes to completely cool before frosting. Ensure they are room temperature to the touch.

Frosting:

1. While baking, place room temperature cream cheese and room temperature butter in a large bowl. If cold, pop it in the microwave for 30 seconds. Using a hand mixer, blend frosting mixture until creamy and smooth.

2. Add confectioner's sugar one cup at a time, mixing with hand mixer as you go. (For thicker frosting, add an addition 1/4 cup of confectioner's sugar).

3. Place frosting in fridge to chill and allow it an opportunity to firm for 30 minutes.

4. After 30 minutes, remove frosting and pipe.