Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Some of my friends asked me about the Pumpkin Cupcakes I made for my Thanksgiving dinner in Miami. I found the recipe here. I love pumpkin! This has definitely become one of my favorite holiday treats. They were so great because they were also so easy to serve and clean up for a big family gathering. These will impress everyone at your next event. They are so delicious! Enjoy!



Pumpkin Cupcakes with Cream Cheese Frosting

Cupcake Ingredients:
· 2 cups canned pumpkin
· 2/3 cup oil
· 2 cups granulated sugar
· 1/2 cup 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. each – ground cloves, nutmeg, and ginger
· 1/2 tsp. salt
Frosting Ingredients:
· 8 ounces cream cheese, at room temperature
· 4 Tbsp. butter, at room temperature
· 4 cups powdered sugar
· 1 tsp. vanilla extract
Directions:
Preheat oven to 350F degrees. Line muffin pan with 24 cupcake liners. 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 over mix the batter as it may become too gummy. Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely before frosting.

Frosting:
In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it’s all incorporated.
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