You need a pumpkin spice cupcake in your life. (And maybe two.)
By LORI LESLEY
Halloween. Fall. Football. Chilly nights. Falling leaves. Thanksgiving celebrations.
These pumpkin spice cupcakes are just what you need in your life.
WHAT’S IN IT
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. salt
1 15-ounce can pumpkin
1 cup sugar
1 cup firmly packed brown sugar
1/2 butter, melted
1/2 cup vegetable oil
4 large eggs
FROSTING (The best part!)
1 8-ounce package cream cheese, softened
1/2 butter, softened
1/3 cup sour cream
1 tsp. vanilla
1 (32-ounce) bag confectioners sugar
HOW TO MAKE IT
Preheat oven to 350 degrees.
In large bowl, whisk flour and next 5 ingredients.
In medium bowl, whisk pumpkin and next 5 ingredients.
Make a well in center of flour mixture and stir in pumpkin mixture just until combined.
Spoon batter into prepared muffin cups.
Bake for 23-26 minutes. Remove from pans and let cool completely.
For frosting: In a large bowl, beat cream cheese and next 3 ingredients with mixer at medium speed until creamy.
Gradually add confectioners sugar, beating until smooth.
Spoon or pipe frosting onto cupcakes.
Refrigerate in an airtight container for up to 3 days.