Pumpkin Spice Cupcakes
SUPER moist, spicy and totally tastes of Fall.
2-1/4 cups All-purpose Flour
1 teaspoon Ground Cinnamon
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2teaspoons Salt
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1/2 cups Butter
1 cup White Sugar
1/3 cups Brown Sugar
2 whole Eggs
3/4 cups Milk
1 tsp vanilla
1 cup Pumpkin Puree
1. Preheat an oven to 375 degrees. Grease 18 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, pumpkin pie spice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
For The Frosting (I had lots of this left and not sure why, so I put it in a container and put it in the freezer for a pumpkin loaf or bundt cake) So you are welcome to cut it in half.
Cinnamon Cream Cheese Buttercream
1 package (8 Oz) Cream Cheese
1/4 cups Butter (I used country crock to make it creamy)
3 cups Confectioner's Sugar
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 cup butter with an electric mixer in a bowl until smooth. Beat in the confectioner’s sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
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