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Pumpkin Cupcakes with Cream Cheese Frosting Recipe

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This recipe for Pumpkin Cupcakes with Cream Cheese Frosting is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 ½ cups + 2 Tbs. flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
¼ tsp.nutmeg
¼ tsp.ginger
⅔ cup granulated sugar
½ cup brown sugar, packed
½ cup canola or vegetable oil
2 large eggs
¾ cup + 2 Tbs. pumpkin
1 tsp. vanilla extract

FROSTING:
8 oz cream cheese, room temperature
1 stick butter
2 ¾ cup powdered sugar
1 tsp vanilla

Directions:
Directions:
Preheat omen to 350º. Combine 1st 7 ingredients. Set aside. Cream both sugars and oil in a mixing bowl. Add eggs. Mix in pumpkin and vanilla. With mixer on low, slowly add dry ingredients until well blended. Spoon into muffin tins using foil liners. Bake for about 20 minutes or when an inserted toothpick comes out clean. Cool.

Frosting: Cream butter and cream cheese. Add vanilla. Slowly incorporate powdered sugar.

Number Of Servings:
Number Of Servings:
12 (approx)
Personal Notes:
Personal Notes:
When I pipe the frosting, I usually use 4 cups of powdered sugar. Whip the frosting to give it a lighter consistency.

 

 

 

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