Ingredients:
Cupcakes:
2 cups granulated sugar
1 cup canola oil
1 14-ounce can of pumpkin
4 eggs
2 cups white flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
2 ½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
1 ¼ teaspoons kosher salt

Buttercream Frosting:
1 stick butter
1 8 oz. package of cream cheese
1 one-pound box powdered sugar
2 teaspoons vanilla
½ teaspoon kosher salt

Methods/Steps:
Preheat the oven to 350°F.

Cake: Cream together granulated sugar, oil, pumpkin and eggs until well mixed, about 2 minutes.  In a bowl, sift together flour, baking soda and powder, cinnamon, ginger, allspice, and salt.  Add to the wet ingredient and mix until combined and smooth, about 30 seconds (butdon’t over mix). 

Line muffin tins with cupcake liners.  Pour batter into the cupcake liners and bake at 350 for 15-20 minutes (or you can make it into a cake by pouring the batter into a greased 10x13 pan and baking for 35-45 minutes).  Cool completely on a cooling rack. 

Frosting: Beat butter and cream cheese on high speed for 2 minutes. Add sugar, vanilla and salt.  Mix until smooth. Frost each cupcake generously with frosting.  Serve.

Recipe created by Parties That Cook® www.PartiesThatCook.com