We are going to keep these “five days of” posts short and sweet, and get right to the recipe. All I’m going to say about these is that they are dangerously delicious. Keep them in a container with lid, or you may find yourself popping one in your mouth every time you walk past them. Here’s the recipe:
For the cupcakes:
- 2 cups of flour
- 2 cups of sugar
- 1 can of organic pumpkin
- 3 eggs
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla
- 2 tsp. cinnamon
- 1 tsp ginger
- 1/2 tsp. allspice
- 1/2 tsp. cloves
- 1 Cup of milk, + 1 tsp. vinegar
Mix sugar, eggs, and butter in stand mixer, scraping downs sides, often. Add pumpkin, mix well. Next, add dry ingredients, including spices and run mixer on medium speed until well combined. Spoon batter into silicone cup cake molds, and bake at 350, for 12-15 minutes.
For the frosting:
- 5 cups of confectionery sugar
- 1/2 cup of butter, (we replaced half with plant butter, but you can use real butter if you are not watching cholesterol.)
- 2 tsp. vanilla
- 1 PKG. of softened Greek yogurt cream cheese
Add butter to mixer, with cream cheese mix well until smooth, add vanilla next, and lastly add confectionery sugar. Mix until smooth, then pipe or smooth onto cooled cupcakes.
Show us your finished cupcakes on Instagram, using #canigetaramen, or find us on FB and Pinterest.
