Hey there! This green good luck pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.
I just made these cupcakes and they were by far some of the best I have had in a long time, no kidding. They taste and look like they were purchased from a cupcake store. If I can do it YOU can. Let’s give this a try.
You’ll need:
2 1/4 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground all spices
1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/2 cup butter, softened.
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 cup pumpkin puree
Directions:
1. Preheat oven to 375°F or 190°C. Sift together flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda, set aside.
2. Beat 1/2 cup of butter, white 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 after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes, cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4. While the cupcakes are cooling, make the frosting.
Frosting:
1 stick butter (room temperature)
8 oz cream cheese
2 1/2 cup powdered sugar (pressed down through a sieve)
1 Tbsp vanilla
1 Tbsp milk
Little cinnamon
Mix all together
Enjoy! 😊
Love,
Nicole❤
Confessions of a Cooking Freak 