The cupcakes were soft and moist with just the right amount of spice. And this could quit possibly be the best cream cheese frosting I have ever tasted. It had the perfect proportion of cream cheese and powder sugar. Pair the two together and it was like taking a bite of heaven!
2 cups sugar (I used 1 cup white and 1 cup light brown sugar)
3/4 cup oil
1 15 oz can pumpkin (not pie mix)
2 cups flour
2 tsp baking soda
1 tsp baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
Preheat oven to 350. In small bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice. In large mixing bowl, combine sugar, oil, pumpkin, and eggs. Mix on medium until well combined. Mix in dry ingredients and beat until well mixed. Fill muffin cup up 2/3 full, bake 18-22 minutes.
Cream Cheese Frosting
1 8 oz softened cream cheese
2 sticks unsalted butter, softened
6 cups sifted powdered sugar
1 tsp vanilla
Cream together cream cheese and butter, add sugar, vanilla and salt and beat until creamy. Check your consistency...if you want it thinner, add a splash of cream and beat well to combine.