Pumpkin Cupcakes with Cream Cheese Frosting Recipe


INGREDIENTS

Pumpkin Cupcakes
1 and ½ cups (190 grams) all-purpose flour (spooned and leveled)
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling)
½ cup (120 ml) canola or vegetable oil
½ cup (100 grams) light brown sugar
¼ cup (50 grams) granulated sugar
2 large eggs
1 teaspoon vanilla

Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
½ cup (115 grams) unsalted butter, softened
2 cups (240 grams) confectioners sugar
1 teaspoon vanilla

INSTRUCTIONS


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