Easy Pumpkin Cupcakes

Friday, 6 October 2017

The air is chillier, the leaves are crispier, and there's pumpkin spice everywhere...


Or, Autumn, as it's called in England. The thing is, Autumn doesn't rhyme with y'all. So, I'm keeping Fall.

I've shared this recipe before, but I'm sharing it again because I seriously love it! It's a one bowl wonder and so delicious. I've made a few alterations, but if you'd like the original, click here!


xoxo, Kat

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Mary Greer’s Award-Winning Pumpkin Cupcakes

What you’ll need for the cupcakes:
4 eggs
2 cups of sugar
1 cup of vegetable oil
2 cups of all-purpose flour
1 tablespoon pumpkin pie spice* 
2 teaspoons baking soda
1 can of 100% pure pumpkin (15 oz can)

Pumpkin Pie Spice:
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

What you’ll need for the frosting:
1 package (280g) cream cheese, softened
3 tablespoons of butter, softened
1kg (8 cups) of sifted powdered sugar
2 tablespoons of vanilla extract

Directions: (Cupcakes)
Beat eggs in a large mixing bowl; add all ingredients except frosting and mix well with an electric mixer. Spoon batter into paper-lined muffin pans, filling them three-fourths of the way full. Pre-heat the oven to 176ªC / 350ªF  and bake for 20 minutes. Let cool and then frost with yummy cream cheese frosting.

Directions: (Frosting)

Combine cream cheese and butter; beat until light and fluffy. Add remiaining ingredients; beat until smooth. Frost and enjoy! Top with smashed pecans or candy corn. 

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