1 cup sugar
15 ounces pumpkin puree
1 cup light or dark brown sugar
1 cup oil
4 Eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
2 cups flour, all purpose
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons pumpkin pies spice
1 teaspoon cinnamon
Directions
Preheat the oven to 350°F . Line a 12-cup muffin pan with cupcake liners. Mix the flour, baking powder, baking soda, salt, pumpkin pie spice and 1 teaspoon cinnamon together in a large bowl. Set aside. In a large mixing bowl combine the oil, eggs, sugars, pumpkin, and vanilla extract together until combined. Pour the dry ingredients into the wet ingredients one cup at a time. Whisk until completely combined. Do not over mix! Scoop the batter into the liners. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
FROSTING:
1/2 cup unsalted butter (softened)
16 ounces block cream cheese (softened)
5-7 cups powdered sugar
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
In a stand mixer, beat the butter and cream cheese together until smooth and fluffy. Slowly add the powdered sugar until desired thickness is reached. Add vanilla and cinnamon. Frost the cupcakes using a piping bag or spread with a knife. Add decorations of your choice.
Submitted by: Jenny Borchard, HHC Instructor