Makes 12 medium cupcakes
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
1 cup pumpkin purée
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup white sugar
2 eggs
1 tsp vanilla
Sift flour, baking powder, baking soda, spices and salt together.
In a separate bowl mix the remaining ingredients together, then add the wet to the dry ingredients and mix just until combined.
Fill prepared tins 2/3 full and bake at 350 F for 16-18 minutes.
For the frosting you'll need:
1- 8 oz container cream cheese, at room temperature
1/2 cup butter, softened
2 1/2 - 3 cups icing sugar
1 tsp vanilla
1/2 tsp cinnamon
Once the cupcakes are cooled, cream the butter and cream cheese together in a small mixer bowl. Add the vanilla and cinnamon and gradually add the icing sugar. Beat until smooth.
After frosting cupcakes give them a sprinkle with some cinnamon sugar. Just mix sugar and cinnamon in equal parts.
Oh, and these cupcakes freeze and defrost very nicely.
Note: this makes alot of frosting. You may want to half the recipe.
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