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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