Pumpkin Cupcakes

Pumpkin Cupcakes with cream cheese frosting make the perfect Fall Dessert. Thank you The NY Melrose Family

1½ cups + 2 tablespoons flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
⅔ cup granulated sugar
½ cup packed light-brown sugar
½ cup vegetable oil
2 large eggs
¾ cup canned pumpkin puree
1 teaspoon vanilla

Frosting

8 oz cream cheese, at room temperature
½ cup butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk

 

• Add the sugar, brown sugar and oil to a mixing bowl.
• Mix until combined.
• Add the eggs, vanilla and canned pumpkin.
• Mix until well incorporated.
• Add the spices, baking powder, baking soda and salt to the flour.
• Stir in to the sugar, oil mixture and beat well for about 3 minutes.
• Place batter in cupcake liners filling about ⅔ full.
• Bake at 350 degrees for 15 - 18 minutes.
• Cool before frosting.
• To make frosting, cream together the cream cheese and butter for about 3 minutes.
• Add the powdered sugar, milk and vanilla.
• Beat for 5 minutes until frosting is light and fluffy.
• Pipe the frosting on the cupcakes and add sprinkles then top with a Halloween candy corn pumpkin.