Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

CUPCAKE:
1/4 cup butter
1/4 cup shortening
2 eggs
1 1/2 cup sugar
1 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 cup buttermilk
1/2 cup pumpkin puree
2 cups flour

1. Cream together shortening and butter until light and fluffy.

2. Add in eggs, one at a time, making sure to mix well after each egg.

3. Add in cinnamon, nutmeg, ginger, cloves, baking powder, and baking soda.

4. Stir in flour and pumpkin until incorporated.

5. Mix in buttermilk and vanilla.

6. Put in a paper lined cupcake tin, and fill each 2/3 of the way full.

7. Bake at 350 for about 20 minutes or until toothpick inserted comes out clean.

8. Cool completely and frost with Cinnamon Cream Cheese Buttercream.


CINNAMON CREAM CHEESE BUTTERCREAM:
8oz brick of cream cheese
1 stick of butter, softened
1 Tbsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
7 cups powdered sugar
Few Tbsp of milk

1. Cream together the cream cheese and butter.

2. Add to the mixture the vanilla, cinnamon, and salt.

3. Slowly mix in powdered sugar and whip until light and fluffy.

4. Add in milk as needed to get the best buttercream consistency.

5. Frost cupcakes!