Pumpkin Cupcakes with Cinnamon Buttercream Frosting

Miss Friday and I made these delicious cupcakes this week. Yum! They barely lasted long enough for photos! :) While I am normally very wary about recipes that include a cup of oil (!!), these cupcakes are really moist and delicious. Definitely a worthy concession, I think.

Pumpkin Cupcakes*
2 1/4 cups flour
1 1/2 tsp cinnamon
1 1/2 tsp ground allspice
1 tsp baking soda
1/2 tsp salt
1 3/4 cups packed brown sugar
4 large eggs
1 cup vegetable oil
1 1/2 cups pumpkin puree (not spiced)

Preheat oven to 350F. Add dry ingredients to bowl and mix well. Add eggs and oil. Mix well. Add pumpkin puree and mix until blended.

Pour batter into cupcake tins lined with paper cups. Bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove and cool on a wire baking rack. Cupcakes must be completely cool before frosting.

Cinnamon Buttercream Frosting^
1/3 cup butter
3 cups icing sugar
1 1/2 tsp vanilla
2 tsp cinnamon
3-4 tbsp milk

Combine butter and 1 cup of icing sugar. Add the vanilla and cinnamon. Mix. Add the remaining icing sugar, one cup at a time, alternating with 1 tbsp of milk. Blend. Keep adding the milk, one tbsp at a time, until the frosting is creamy and easy to spread.

You can either put the icing in a piping tube like I did, or you can simply frost your cupcakes with a knife.

Enjoy!


*Recipe from Epicurious
^Recipe adapted from Betty Crocker