Pumpkin Spice Cupcakes With Cream Cheese Frosting

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese and butter together on high speed. 2 ¼ C Flour. In another bowl combine pumpkin molasses and vanilla. Fill them about 34 of the way.

Pumpkin Cupcakes Cream Cheese Frosting Live Well Bake Often

A fantastic Thanksgiving Dessert Idea for your Thanksgiving party.

Pumpkin Spice Cupcakes With Cream Cheese Frosting. Sprinkle with pumpkin pie spice. Beat cream cheese and 12 cup butter together in a bowl using an electric mixer until fluffy. In medium bowl whisk flour pumpkin pie spice baking powder baking soda and salt.

In a large bowl mix flour baking soda baking powder cloves cinnamon nutmeg pumpkin pie spice together. Use an ice cream scoop to add the pumpkin spice cupcake batter to the pans. ½ tsp Nutmeg Ginger Cloves Allspice Salt.

In a large bowl cream butter and sugar until light and fluffy. Preheat oven to 350. 1 C Pumpkin Puree.

Frost the cupcakes when they have cooled completely. Make the frosting. Add to creamed mixture alternately with buttermilk beating well after each addition.

In a large bowl beat together the butter cream cheese and vanilla with an electric mixer. Bake the pumpkin spice cupcakes for 20-25 minutes or until tops bounce back when pressed lightly or when a toothpick inserted into the center comes out clean. Add eggs one at a time beating well after each addition.

Beat in eggs one at a time scraping down bowl as needed. Into that add canned Pumpkin Puree along with light. Combine flour pie spice baking powder cinnamon salt baking soda and ginger.

Brown Butter Toffee Pumpkin Cupcakes Cleobuttera