Pumpkin Cupcakes with Cream Cheese Frosting

Things you will need :

Cupcakes:

1 5/8 c. All-Purpose Flour

1 tsp. Baking Powder

1/4 tsp. Baking Soda

1/2 c. Brown Sugar

1 tsp. Cinnamon

1/4 tsp. Nutmeg

1/4 tsp. Ginger

7/8 c. Pumpkin Puree, canned

1/4 tsp. Salt

2 large Eggs

1/2 c. Canola Oil

Frosting:

8 oz. Cream cheese

1/2 c. Butter

1 1/2 tsp. Vanilla

2 3/4 c. Powdered Sugar

Directions:

Get all of the ingredients that you need.

Then preheat the oven to 350 degrees.
In a mixing bowl mix together flour, baking soda, baking powder,                                                                                                                                           ssalt, cinnamon, nutmeg and ginger, for about 20 seconds. Set aside.

In an electric mixer using the whisk , whisk  together, Granulated Sugar and Brown

sugar and make sure there are no lumps.

Add canola oil to the sugar mixture and use the paddle attachment and blend mixture on medium high, until well blended.

Mix in the pumpkin puree and the vanilla, at low speed, mix in eggs one at time.

Once everything is all well mixed in, add that flour mixture that you have sitting aside waiting to be used!

Then divide the batter up into 12 cups on the cupcake pan! 3/4 full and

then bake at 350 degrees for 20 - 24 minutes.

Once the oven goes off use a toothpick to test the cupcakes.
Now for the cream cheese frosting. Whip together the room temperature cream cheese and butter, until smooth and fluffy. And add the powdered sugar and vanilla until light and fluffy.