Pumpkin Spice Cupcakes

Instructions

Pumpkin Spice Cupcakes

1. Preheat oven to 375 F degrees. Line cupcake pan with liners.
2. In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice.
3. In a medium bowl, whisk the eggs. Add the pumpkin puree and whisk until combined and smooth.
4. Mix in the vanilla, sour cream and vegetable oil and whisk until combined.
5. Pour wet mixture into the dry, flour mixture. Gently fold together until no more dry ingredients can be seen. Make sure to scrape the sides and bottom of the bowl during this process. DO NOT OVERMIX!
6. Fill the cupcake liners at least ⅔ full with batter.
7. Bake 15-17 minutes or until a toothpick comes out clean.
8. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

1. In the bowl of an electric stand mixer, cream together the butter and cream cheese.
2. Add the powdered sugar one pound at a time and mix until incorporated after each addition.
3. Mix in the vanilla extract, salt and cinnamon.
4. One tablespoon at a time, add the heavy cream until you get the consistency and texture you want.
5. Scrape the sides and bottom of the bowl and mix for about 15-20 seconds after you have reached that consistency. Do not over work the frosting.

Assembly

1. Using a Wilton 1M open star tip fitted to a piping bag, fill the bag with frosting.
2. Pipe a generous swirll of frosting onto the top of each cupcake.
3. Press a Pumpkin Spice Hershey Kiss into the middle of the frosting and down.