Pumpkin and Cream Cheese Cupcakes

Kelly Bagnasco

Homemade Pumpkin & Cream Cheese Cupcakes

Ingredients for cupcakes:

2 cups Flour

2 cups sugar

1/2 teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon baking powder

1 cup oil

4 large eggs

2 cups of pumpkin (1 small can)

Directions:
*Preheat oven to 350 degrees

*Combine all of the ingredients for the cupcakes together in a large bowl & mix completely with electric mixer until smooth.

*Put cupcake liners in your cupcake pan & fill each one 3/4 full with batter.

*Bake for about 20-25 minutes or until toothpick or knife come out clean.

*Cool completely before icing

Ingredients for Icing:

1 lb of powdered sugar

1/2 cup of butter softened (1 stick)

8 oz pkg of cream cheese

2 teaspoons of vanilla extract

Directions for Icing:
*In a medium bowl, combine powdered sugar, cream cheese, butter & vanilla extract and mix with an electric mixer until completely smooth & creamy.

*Take out a large ziplock baggie & pour icing in the baggie, this will become your icing bag, cut a small corner off of the baggie & squeeze out your icing onto each cupcake.

*If you want icing in the middle of your cupcakes take a knife and cut out a portion of the center & remove & squeeze icing into the hole filling it to the top & then ice the top of your cupcake, this may require more icing to be made as you'll be using more icing this way.

*Makes approx. 28 cupcakes, icing will be enough to cover all of them.
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