Pumpkin Cupcakes

Halloween is coming up soon and I've been having a taste for pumpkin sweets. I got a pumpkin cake recipe off of allrecipes.com to use for my cupcakes. I also made a cake out of the recipe because there was a lot of batter. Sorry, but I totally forgot to take a picture of my completed cupcakes. They were so moist and flavorful they ran out fast.

Cake profile: The best pumpkin cake I've ever had! This cake is extremely light and very moist. I can't even describe how perfect it is in words. It has the right portion of pumpkin and cinnamon flavoring, nice and simple.

Pumpkin Cake Recipe

• 2 cups             granulated sugar
• 1 1/4 cups       vegetable oil
• 1 tsp                vanilla extract
• 2 cups             canned pumpkin (not canned pumpkin pie mix)
• 4 large            eggs
• 2 cups            flour
• 3 tsp               baking powder
• 2 tsp               baking soda
• 1/4 tsp            salt
• 2 tsp               ground cinnamon

One by one.

1. Preheat oven to 350 degrees F.
2. Sift the flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
3. In a large mixing bowl, combine sugar and oil until well incorporated. Picture 2 & 3
4. Blend in vanilla extract and pumpkin until well incorporated. Picture 4
5. Add in eggs to the mixture one by one until well combined. Picture 5
6. Gradually mix in flour mixture until well mixed. Picture 6
7. Fill the cupcake cups 2/3 full with cake mixture. Picture 7
8. Bake for 20-30 minutes until pricking of a toothpick through the center of a cupcake comes out clean. Allow to cool before icing. Picture 8

Cream Cheese Frosting Recipe

• 8 oz              package of cream cheese, cold
• 1/2 cup         butter, firm but not cold (1 stick)
• 16 oz              box of powdered sugar (about 3  3/4 cups)
• A pinch        salt
• 1/2 tsp          vanilla extract
• Cinnamon sugar (optional)

One by one.

1. Sift the powdered sugar and salt. Set aside.
2. In a large mixing bowl combine the cream cheese and butter until well mixed. Picture 11&12
3. Gradually mix in powdered sugar until well incorporated. Picture 13
4. Mix in vanilla extract.
5. Using a butter knife begin icing the cooled cupcakes.
6. Powder cinnamon sugar on top of the iced cupcakes for decoration. (optional)