Thursday, December 22, 2016

Pumpkin Cupcakes with Brown Sugar-Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Brown Sugar-Cinnamon Cream Cheese Frosting
source: Sally's Baking Addiction

1 and 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2/3 cup packed dark brown sugar
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla extract

Preheat oven to 350°F and line two cupcake tuns with 14 cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and set aside.

In a medium bowl, mix together the brown sugar and eggs together until combined. Then whisk in the pumpkin, oil, milk, and vanilla until combined. 

Pour the wet ingredients into the dry ingredients and stir until just combined.

Spoon the batter evenly into 14 cups and bake for 17-18 minutes.

Cool completely before frosting.

Brown Sugar-Cinnamon Cream Cheese Frosting
1 (8 oz.) block cream cheese (room temperature)
1 stick butter (room temperature)
4–6 cups powdered sugar
1/4 cup brown sugar (packed)
2 teaspoons cinnamon
1 teaspoon vanilla extract
2–4 tablespoons water

Cream together cream cheese, butter, brown sugar, cinnamon, and vanilla until fluffy. Add powdered sugar one cup at a time, adding water as needed one tablespoon at a time. Beat well until spreading consistency.

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