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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 12 |
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Pumpkin cupcakes with cream cheese icing Ingredients:
2 cups flour |
1 cup white sugar |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons pumpkin pie spice |
1/2 teaspoon salt |
2 eggs |
1 cup pumpkin puree |
1/2 cup buttermilk |
1/4 cup vegetable oil |
250 g cream cheese, softened |
1 tablespoon butter |
1 teaspoon vanilla |
1 cup icing sugar |
orange sprinkles (optional) |
Directions:
1. In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
2. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
3. Pour over dry ingredients stir until just moistened.
4. Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
5. Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
6. Let cool on rack.
7. Icing:.
8. In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
9. Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.
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