Friday, February 24, 2012
Pumpkin spice cupcakes with cinnamon cream cheese icing and caramel
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1 cup granulated sugar
1 cup light brown sugar (packed)
1/2 tsp salt
1 cup vegetable oil
2 cups pumpkin puree (not pumpkin pie filling)
Preheat oven to 350 degrees.
In a bowl mix both cups of sugar, oil, pumpkin, eggs, salt, spices, baking soda and baking powder. Slowly add in the flour. Mix for 2 minutes.
Line muffin pan with cupcake liners, fill each cup 2/3 full. Bake for 22-25 minutes. Until toothpick inserted comes out clean.
***These cupcakes are also super yummy if you add 1 cup of semi-sweet chocolate chips**
Cinnamon cream cheese frosting
16 ounces cream cheese, softened
2 sticks unsalted butter, softened
5-6 cups powdered sugar
2.5 teaspoons cinnamon
2 teaspoons vanilla
cream together cream cheese and butter until fluffy. Add in cinnamon and vanilla. Mix until well incorporated. Add powdered sugar 1 cup at a time.
Pipe onto cupcakes and drizzle with caramel.