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Pumpkin cupcakes

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Ingredients

Scale
  • 2 cups flour
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons cinnamon
  • 1/4 teaspoon of cloves
  • 1/4 teaspoon of nutmeg
  • 1/8 teaspoon salt
  • 1 cup oil
  • 15 oz pumpkin
  • 2 teaspoon vanilla extract

Frosting ingredients:

  • 8 oz cream cheese (softened)
  • 8 oz butter (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1–2 tablespoons milk

Instructions

Preheat oven to 350F.

  1. In a medium bowl whisk together dry ingredients – flour, sugar, baking powder, baking soda, cinnamon, cloves, salt and nutmeg.
  2. In a separate bowl whisk together eggs, oil and pumpkin.
  3. Combine wet and dry ingredients into one bowl and whisk until all are incorporated.
  4. Fill the baking cups 2/3 full. These are my favorite around Fall.
  5. Bake for 20 minutes.
  6. Cool and transfer cupcakes to a wire rack.
  7. For the whipped cream frosting beat all of the ingredients together until fluffy.
  8. Pipe over cupcakes and refrigerate until firm.

Find it online: https://minasbakery.com/pumpkin-cupcakes/