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Pumpkin Chocolate Chip Cupcakes With Cream Cheese Frosting
Print Recipe
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Ingredients
1 15
oz.
can pumpkin puree
1
cup
butter
room temperature- do not over melt
1
teaspoon
vanilla
4
eggs
lightly beaten
2
cups
flour
1
cup
sugar
1
cup
brown sugar
1
teaspoon
baking soda
1
teaspoon
baking powder
1
teaspoon
ground cinnamon
1
teaspoon
ground ginger
1/2
teaspoon
salt
1/4
teaspoon
ground nutmeg
1/4
teaspoon
ground cloves
1 1/2
cup
chocolate chips
optional- mini chocolate chips for garnish
Cream Cheese Frosting
8
oz.
cream cheese
softened
1/2
cup
butter
softened
2
teaspoons
vanilla
4
cups
powdered sugar + more if needed
Instructions
Preheat oven to 350 degrees.
Line two cupcake pans with 24 cupcake liners.
Combine pumpkin, softened butter, vanilla and eggs in a medium bowl.
Mix until well combined.
Add remaining ingredients and mix until just combined.
Divide batter between 24 cupcake liners.
Bake 20-25 minutes or until tops spring back when touched.
Let cool completely.
Combine softened cream cheese, butter and vanilla in a medium bowl. Beat until smooth.
Gradually add powdered sugar, mixing until combined. (Add more powdered sugar until you get the desired consistency)
Frost cupcakes.
Optional- garnish with mini chocolate chips