Simply Smashing Pumpkin Vanilla Frosted Cupcakes

Vanilla Frosting Ingredients: 

 

1 C of unsalted butter (softened)

4 C powder sugar

4 TBSP heavy whipping cream

1 container Candy Sprinkles

1 bag of candy Pumpkins

 

 

Cupcake Directions:

 

Preheat oven to 350 degrees.  Line your cupcake pan with paper liners.  In a bowl combine the flour, baking powder, baking soda, cinnamon, salt, and the pumpkin pie spice.

 

Whisk well. Set aside.

 

Now in a second bowl , mix together with your electric mixer the brown sugar and eggs beating until well combined.

 

Add the pumpkin, oil, whole milk, and vanilla to another bowl, stir to mix.  Add this bowl of ingredients to the second bowl with the brown sugar and eggs, again mixing well to combine.

 

Slowly add the wet ingredients to the dry ingredients stirring just enough to blend all of the ingredients together.

 

Using a medium ice cream scoop fill each cupcake tin 2/3rds filled. Bake at 350 degrees for 18 minutes.  Remove cupcakes from the oven and allow to cool in the pan for about 5 minutes.  Next transfer to a wire rack allowing them to cool completely.

 

Frosting the cupcakes:

 

Cream powder sugar and butter until mixture is light and creamy. If for some reason it doesn’t cream you can add a few drops of heavy whipping cream until it creams.

 

Test to see if the frosting can form and hold a stiff peak by getting a spoonful of frosting and turning the spoon upside down to see if the frosting stays on the spoon or falls off. If it stays on the spoon, you’re in good shape if not, add more powder sugar 1/4 cup at a time and mix well.

 

Once the frosting is ready, fill a pastry bag with a size 13 tip.

 

Twist the open end of the pastry bag and squeeze the frosting to the tip, Start at the outer edge of each cupcake moving in a circle inward to the center of the cupcake.

 

Sprinkle the candy sprinkles on the cupcakes and top each one with a candy pumpkin.