Pumpkin Cupcakes with Cream Cheese Frosting

 Fall is the season of cozy flavors and warm gatherings, and these pumpkin-spiced cupcakes are the perfect sweet treat to complete your autumn celebrations. With their moist, tender crumb and a swirl of luscious homemade cream cheese frosting, each bite is like a hug for your taste buds. Whether you’re hosting Thanksgiving dinner, participating in a bake sale, or bringing treats to a church festival, these cupcakes are guaranteed to be a hit!

Ingredients

Cupcakes

• ▢2 cups flour
• ▢1 3.4-ounce packet instant butterscotch pudding mix
• ▢1 tablespoon pumpkin pie spice
• ▢2 teaspoons baking soda
• ▢1/4 teaspoon salt
• ▢1 cup butter softened
• ▢1 cup sugar
• ▢4 eggs
• ▢1 15-ounce can pumpkin puree
• ▢2 teaspoons vanilla extract

Cream Cheese Frosting

• ▢1 8-ounce package cream cheese
• ▢1/2 cup butter softened
• ▢1 teaspoon vanilla extract
• ▢4 cups powdered sugar

Instructions

1. Preheat oven to 350℉ and place liners a cupcake tin; set aside.
2. In a large bowl, whisk together the flour, pudding mix, pumpkin pie spice, baking soda and salt; set aside.
3. 2 cups flour,1 3.4-ounce packet instant butterscotch pudding mix,1 tablespoon pumpkin pie spice,2 teaspoons baking soda,1/4 teaspoon salt
4. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.
5. 1 cup butter,1 cup sugar
6. Stir in the eggs, pumpkin and vanilla until combined.
7. 4 eggs,1 15-ounce can pumpkin puree,2 teaspoons vanilla extract
8. Add the dry ingredients and stir just until everything is well-incorporated. The batter will be thick.
9. Scoop into the prepared cupcake tin, filling each hole about 2/3 full. (Depending on the pan and liners you're using, you may have a little extra batter. If so, either pour it into a small greased baking dish or make a couple more cupcakes.)
10. Bake for 18-20 minutes or until the centers of the cupcakes are done. They're done when a toothpick pressed into the center comes out clean (or with a few moist crumbs) or when the cake bounces back up when pressed gently with your finger.
11. Let cool for 1 hour.
12. To make the frosting, beat the cream cheese and butter until fluffy.  Add the powdered sugar and vanilla and stir until smooth and creamy.
13. 1 8-ounce package cream cheese,1/2 cup butter,1 teaspoon vanilla extract,4 cups powdered sugar
14. Pipe onto the cooled cupcakes and garnish with candy pumpkins, sprinkles and/or ground cinnamon, if desired.

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