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Cupcakes - Pumpkin with Cream cheese frosting Recipe


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     Cupcakes - Pumpkin with Cream cheese frosting

Category   Desserts - Breads
Sub Category   None

Cupcakes -
1 Cup flour, level
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1-1/2 tsp. pumpkin pie spice
1/2 Cup canola oil
2 large eggs
3/4 Cup packed light or dark brown sugar
1 Cup canned pumpkin puree
1 tsp. vanilla extract
Frosting -
8 oz. cream cheese block, softened to room temperature
1/2 Cup unsalted butter, softened to room temperature
3 Cups confectioner's sugar
1 tsp. vanilla
1/8 tsp. salt

Preheat oven to 350 deg. Line muffin cup with 12 paper liners. Whisk the flour, baking powder, baking soda, salt cinnamon and pumpkin pie spice in a large bowl. Set aside.
Whisk the oil, eggs, brown sugar, pumpkin and vanilla extract until combined. Pour the wet ingredients into the dry ingredients, and use a mixer or whisk until they are completely combined. Batter with be thick.
Spoon the batter into the liners, about 2/3 full. Bake for 20-22 minutes or until toothpick comes out clean. Allow to cool before frosting.
In a large bowl using a handheld or stand mixer with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioner's sugar, vanilla and salt. Beat on low for 30 seconds then on high for 2 minutes. If frosting is too thin, add more powdered sugar. Can store in refrigerator for 5 days.

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