Pumpkin Cupcakes with Vanilla Buttercream Frosting and Crystallized Ginger
Here's what you'll need:
1 2/3 cups of oil
2 cups flour
16 oz. canned pumpkin (slightly more is okay)
1 1/2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Preheat oven to 350 degrees.
Place liners in cupcake pan.
Mix it all together.
Fill cupcake liners about 3/4 full or a little more if you like them slightly rounded and full.
Bake about 20 minutes.
When cool, frost with:
8 oz. cream cheese (room temp.)
1/2 cup unsalted butter (salted is okay)
1 tsp. vanilla extract
2 cups powdered sugar
If desired, top with a few pieces of chopped crystallized ginger.
This recipe is really yummy and a perfect Thanksgiving dessert! I like to eat mine with a mug of hot tea. Mmm...