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Pumpkin Spice Cupcakes with Cream Cheese Frosting

Ingredient – 3/4 cup butter, softened – 2-1/2 cups sugar – 3 large eggs, room temperature – 1 can (15 ounces) solid-pack pumpkin – 2-1/3 cups all-purpose flour – 1 tablespoon pumpkin pie spice – 1 teaspoon baking powder – 1 teaspoon ground cinnamon – 3/4 teaspoon salt – 1/2 teaspoon baking soda

– 1 package (8 ounces) cream cheese, softened – 1/2 cup butter, softened – 4 cups confectioners' sugar – 1 teaspoon vanilla extract – 2 teaspoons ground cinnamon

Here's a simplified version of the directions: 1. Preheat your oven to 350°F. 2. In a big bowl, beat together the butter and sugar until they're fluffy, which takes about 5-7 minutes.

In another bowl, mix together the flour, pie spice, baking powder, cinnamon, salt, baking soda, and ginger.  

Let them cool for 10 minutes before removing them from the pans and transferring them to wire racks to cool completely. 

Let them cool for 10 minutes before removing them from the pans and transferring them to wire racks to cool completely. 

1. Frost the cooled cupcakes, and store any leftovers in the refrigerator.