Pumpkin Cupcakes with Cream Cheese Icing

Pumpkin Cupcakes

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated white sugar
• 2 large eggs
• 1 1/2 teaspoon pure vanilla extract
• 1 cup  canned pumpkin (pack it in the cup solid)

Cream Cheese Icing

• 1 block of cream cheese ( i like mine very cream cheesy, use about 4 ozs if you like less cream taste)
• 2 tablespoons  unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 2 cups powdered  confectioners sugar (use less if you don’t like it really sweet – you can always add more)

Garnish

• Mix a small amount of  sugar and cinnamon in bowl , sprinkle lightly on top of icing.

Preheat oven to 350 degrees F.

Cupcakes

In a large bowl, sift together the flour, baking soda,  spices, and salt.

In a large bowl,  cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla extract. Mix in the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.

Fill 12 muffin cups evenly with the batter using two spoons. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool. Do not frost until cool.

Icing

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Beat until desired consistency.

Sprinkle cupcakes with garnish and let icing set.

Enjoy!