pumpkin cupcake

pumpkin cupcake: 

2 1/4 cups all-purpose flour

2 1/2 tsp baking powder

2 tsp ground cinnamon

1/4 tsp salt

1 cup packed brown sugar

1/4 cup butter, softened

1 tsp vanilla extract

2 large eggs

1 (15 ounce) can pumpkin puree

frosting:

1/4 cup butter, softened

1 tsp vanilla extract

1 (8 ounce) package cream cheese

2 1/2 cup sifted powdered sugar

 preheat over to 350 degrees

combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

combine brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well combined. add eggs 1 at a time, to sugar mixture; beat well after each addition. add pumpkin; mix well. fold in flour mixture. distribute batter evenly into lined muffin pan (makes about 18). bake at 350 degrees for 11-15 minutes or until a wooden pick inserted into the center comes out clean. cool completely in pan on a wire rack.

to prepare the frosting, combine butter, vanilla, and cream cheese in a medium bowl; beat with mixer at medium speed until combined. gradually add the powdered sugar, beating until well combined. spread frosting evenly over top of cupcakes.

enjoy!

*can also be made into a cake, use 13 x 9 pan, bake for 25 minutes at 350 degrees

(interpreted from cooking light)

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