Pumpkin Cupcakes With Creamy Cream Cheese Frosting

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 18
• 3/4 cup vegetable oil
• 4 large eggs
• 2 cups sugar
• 1 (15 ounce) can pure pumpkin puree
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter, softened (no substitutes)
• 1 (8 ounce) package cream cheese, softened
• 2 teaspoons vanilla
• 2 tablespoons whipping cream, unwhipped
• 3 1/2 cups sifted confectioners' sugar

Recipe

• 1 set oven to 350 degrees f (set oven rack to second-lowest position).
• 2 prepare 18 muffin tins fitted with paper liners fitted in each tin.
• 3 for the cupcakes; in a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
• 4 in another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
• 5 fill each tin about three-quarters full.
• 6 bake for about 18-22 minutes or until cupcakes test done.
• 7 cool completely before filling.
• 8 for the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
• 9 add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
• 10 spread onto the top of each cooled cupcake.