Sunday, October 24, 2010
1/4 tsp ground ginger
1/2 tsp salt
1 15 oz can pumpkin puree
1 cup sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners or spray pans with cooking spray.
Combine flour, baking powder, baking soda, and spices in a large bowl. Whisk or sift to combine and set aside. In mixing bowl, cream together pumpkin, sugars, and oil. Mix on medium high speed about one minute until well combined. Add eggs, one at a time, beating after each addition. Add flour mixture in three additions, mixing on low speed until just incorporated after each addition.
Fill cupcakes 3/4 of way full and bake approximately twenty minutes until a toothpick inserted in the center comes out clean. Cool in pans about five minutes before transferring to a wire rack to cool completely. Frost as desired.
1 8 oz package cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1/4 cup heavy cream
1 tsp vanilla extract
3-4 cups powdered sugar
Combine cream cheese and butter and beat on medium speed for 2-3 minutes until light and fluffy. Add cream and vanilla and mix in until incorporated. Add powdered sugar, one cup at a time, mixing after each addition until well incorporated, to reach desired consistency to frost cupcakes. Pipe or spread onto cooled cupcakes as desired.