I made these for a Teacher’s Appreciation Lunch at my son’s school. There were a few teachers around when I brought them in, and these little treats were oohed and awed over like crazy. I am not sure they even made it until lunch time! If you follow me on facebook, you may remember me not being able to find powdered sugar. This is why I needed it! Seriously! It took 3 stores to find powdered sugar. But it was well worth all the trips, because this frosting was amazing!!
Visit Dinners, Dishes and Desserts for other great recipes like these:
Focaccia with Rosemary and Onion – Fresh Focaccia bread with just 5 minutes of work!
Hyderabadi Biryani – Indian food that is quick and easy, no shame in short cuts!
S’mores Bars – Smore’s in an easy to eat Bar, so yummy!
Fresh Salsa – Nothing beat Fresh Salsa. So easy, and so much better than the stuff in a jar.
Pumpkin Cupcakes with Cinnamon Spiced Buttercream
Adapted from Annie’s Eats
2 2/3 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp ground cloves
1 tsp salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola
8 oz. cream cheese
5 tbsp. butter, softened
2 tsp. vanilla
1 tsp. cinnamon
2½ cups powdered sugar
Preheat oven to 350 degrees. Prepare cupcake pans, makes approximately 30 cupcakes.
To make the cupcakes
Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together. Set aside. In the bowl for an electric mixer, blend together the pumpkin, sugar, brown sugar and oil. Add the eggs one at a time, beating well after each. With the mixer on low, add the flour in slowly, until just combined.
Fill the cupcake liners about 2/3rd of the way full. Bake for about 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool completely.
To make the frosting
Using an electric mixer cream together cream cheese and butter, until smooth. Mix in vanilla. Gradually stir in the powdered sugar and cinnamon. Beat on medium until smooth. Frost cooled cupcakes.