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* Preheat your oven to 375 degrees F (190 degrees C). Line 24 muffins and set aside. Mix all dry ingredients for the cupcakes together; set aside.
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* Cream 1/2 cup of butter, white sugar, and brown sugar in a large bowl until light and fluffy. Add the eggs one at a time to the mix. Then, stir in the milk and pumpkin. Once combined, add the dry mix to the wet mixed until completely mixed.
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* Bake for 20-25 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
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* Leave the cupcakes in the muffin tin to cool for 5 minutes before moving to a cooling rack.
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* While your cupcakes are cooking, start on the frosting. Mix together the cream cheese, butter, and vanilla until combined, then add a cup of confectioner’s sugar at a time until the desired consistency. If the frosting is too thick, you can add a tablespoon of milk at a time to thin.
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* Once your cupcakes have completely cooled, frost each of them with cream cheese frosting.