Fall is here! I don’t know about you but I just can’t get enough of fall. Warm colors, cozy cardigans, wearing tights every day, fall decorations, costumes, and pumpkin flavored everything! So I am going to add to the pumpkin madness with this recipe for some delicious cupcakes.
For Cupcakes: 2 1/4 cups of all purpose flour , 1 tablespoon + 1 teaspoon of pumpkin pie spice , 1 teaspoon salt , 1/2 teaspoon baking soda , 1 teaspoon baking powder , 1/2 cup of softened butter , 1 cup of white sugar , 1/2 cup of brown sugar, 2 large eggs , 3/4 cup of milk , 1 can of pumpkin puree
For Frosting: 1 package of softened cream cheese , 1/2 cup of softened butter , 3 cups of powdered sugar , 1 1/2 teaspoon of vanilla extract
(I also used a package of mellowcreme pumpkins to top the cupcakes)
Preheat an oven to 375 degrees F. Line 24 cupcake cups with paper cupcake liners. Mix together the flour, pumpkin pie spice, salt, baking powder, and baking soda; set aside. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared cupcake cups.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for a couple minutes before removing to cool on a wire rack.
While your cupcakes are cooling, make the frosting by beating the cream cheese and butter with an electric mixer in a bowl until smooth. Beat in the powdered sugar a little at a time until incorporated. Add the vanilla extract and beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing and top with a pumpkin.