Check out my website for daily blogs! Follow me on twitter! http Subscribe to my beauty channel! Likek! www.facebook.colitour Cellairis cell tps Address to send me letters! Elle and Blair Fowler 5850 W. 3rd Street PO Box #230 Los Angeles, CA 90036 Ingredients for pumpkin cupcakes: 1 1/2 cups (195 grams) all purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 1 cup (200 grams) granulated white sugar 2 large eggs 1 teaspoon pure vanilla extract 3/4 cup (75 grams) solid packed, canned pumpkin puree Ingredients for cream cheese frosting: 4 ounces (113 grams) cream cheese, room temperature 2 tablespoons (25 grams) unsalted butter, room temperature 1/2 teaspoon pure vanilla extract 1 1/2 cups (175 grams) confectioners (powdered or icing) sugar, sifted Garnish & decorations (optional) : chopped nuts, cinnamon, and/or candy pumpkins Instructions for pumpkin cupcakes: Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray. In a large bowl, sift together the flour, baking soda, ground spices, and salt. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy <b>...</b>
