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Monday, February 29, 2016

pumpkin cupcakes with cream cheese frosting

Ingredients

  • Servings: 36
  • cupcakes:
  • 3 cups baking mix (such as bisquick ®)
  • 1 (15 ounce) can pumpkin puree
  • 1 cup white sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1/4 cup butter, softened
  • 1/4 cup milk
  • 2 teaspoons spice
  • cream cheese frosting:
  • 1/2 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 4 1/2 cups confectioners' sugar, divided
  • 2 teaspoons vanilla extract

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). grease or line 36 muffin cups with paper liners.
  • beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
  • bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
  • beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
  • spoon frosting into a resealable plastic bag and snip 1 corner. pipe frosting the cooled cupcakes.

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