Fall Into Fall with a Tasty Treat

Nicole Sullo, Staff Writer

Nothing welcomes fall better than pumpkin flavored cupcakes!

Pumpkin Spice Cupcake with Cinnamon Cream Cheese Frosting:

Ingredients:
1 cup of sugar
1/3 cup of brown sugar
1/2 cup of oil
2 eggs
1 tsp. of vanilla
3/4 cup of buttermilk
1-15 oz. can of pumpkin puree
2 1/4 cup of flour
1 tbsp. of cinnamon
2 tsp. of all spice
1 tbsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of salt

Instructions:
In a large bowl, mix together the sugars and oil as you add eggs and vanilla. Mix the pumpkin puree and the buttermilk. In a small bowl whisk together all dry ingredients until combined, then add to the pumpkin mix and stir until combined and creamy. Finally, grease or line 24 muffin cups and fill 2/3 full, and bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. Let cool, and top with cinnamon cream cheese frosting and cinnamon sugar.

Ingredients for the cinnamon cream cheese frosting:
8 oz. of cream cheese, softened
1/2 cup of salted butter, softened
1 bag of powdered sugar
1/2 tsp. of salt
2 tsp. of vanilla
2-3 tsp. of cinnamon
2-4 tbsp. of water

Instructions:
Beat together cream cheese and butter, adding half of the powdered sugar, salt, cinnamon and vanilla. Add the other half of sugar and water and mix on medium high until light and fluffy. Lastly, spread onto cooled cupcakes and sprinkle with cinnamon sugar.