My nephew leaves this weekend for the Air Force boot camp. My sister threw a going away party for him this past weekend. I made these! So moist and yummy!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Ingredients:
2 c. canned pumpkin
2/3 c. vegetable oil
2 c. granulated sugar
1/2 c. milk
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp ground ginger
1/2 tsp. salt
Frosting :
8 ounces cream cheese, at room temperature
4 Tbsp. butter, at room temperature
4 c. 10x sugar
1 tsp. vanilla
1 tsp. cinnamon
Preheat oven to 350F degrees. Line muffin pan with 24 cupcake liners. (I use my Demarle at Home without liners for our personal home consumption, but use liners for company)
In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don’t use an electric mixer or overmix the batter.
Fill liners 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before frosting.
Frosting:
In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing well.
Happy Stamping & Knitting!
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