Pumpkin Spice Cupcakes with Cream Cheese Frosting
recipe Adapted from Martha Stewart
Makes about 18 regular cupcakes, and approximately 4 dozen minis
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 1/2 tsp. pumpkin pie spice
1 c. packed light brown sugar
1 c. granulated sugar
1 c. (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 15 oz can pumpkin puree
Preheat your oven to 350 degrees. Coat pan with non-stick spray or line with paper liners.
In a medium bowl combine flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl whisk together both sugars, butter, and eggs. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree.
Fill cups about halfway with batter. Bake 20-25 minutes (about 12-15 for miniatures) until tops spring back when touched. Remove to a wire rack and cool completely.
Cream Cheese Frosting
1 8 oz. tub cream cheese
1/2 c (or 1 stick) unsalted butter
2 tsp. vanilla
4 c. powdered sugar
Whip cream cheese and butter until combined and creamy. Add in vanilla and powdered sugar and whip on low speed for 1 minute and on medium-high speed for an addition 3-4 minutes until creamy.
Tint frosting desired color, I used yellow and red drops to create and orange tint. Pipe onto cupcakes with a frosting bag or a sturdy Ziploc bag with the corner cut off and top each cupcake with a candy corn, or three...:) .