Pumpkin Cupcakes With Cream Cheese Icing

INGREDIENTS
                                                                                                                  

• - 2 cups all-purpose flour
• - 1 teaspoon baking soda
• - 1 teaspoon baking powder
• - 1 teaspoon coarse salt
• - 1 teaspoon ground cinnamon
• - 1 teaspoon ground ginger
• - 1/4 teaspoon freshly grated nutmeg
• - 1/4 teaspoon ground allspice
• - 1 cup packed light-brown sugar
• - 1 cup granulated sugar
• - 1 cup (2 sticks) unsalted butter, melted and cooled
• - 4 large eggs, lightly beaten
• - 1 can (15 ounces) pumpkin puree

DIRECTIONS

1. STEP 1

   Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2. STEP 2

   In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. STEP 3

   Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Cream Cheese Icing:

Ingredients: 

• 1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup  butter or margarine, softened
• 1 tsp.  vanilla
• 1 pkg.  (16 oz.) powdered sugar (about 4 cups), sifted

Directions:

1. Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.

2. Add sugar gradually, beating after each addition until well blended


I LOVE this recipe and would not change a thing! My entire family loved this fall treat and you will too! Try it here, Pumpkin Cupcakes
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