{Pumpkin Cupcakes with Whipped Cream Cheese Frosting}

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I got my camera just in time to show you some goodies I made for a little pre-Thanksgiving turkey dinner we had with some friends yesterday. I was expecting my camera on Saturday. fail. I got it this morning though and luckily I had just enough leftover treats to play test my new camera on today.

 

I've said before that I am not a food photographer...

or any photographer really, but I'm especially no bueno at food pictures.

This is the first time I've made these cupcakes and I thought they were pretty darn tasty.

{love pumpkin}

Here's the recipes I used:

Pumpkin Cupcakes:

{Makes 12 cupcakes}2 eggs

1/4 cup + 2 tablespoons of vegetable oil

1 cup sugar

1 cup canned pumpkin

3/4 cup + 2 tablespoons all-purpose flour

2 tablespoons corn starch

2 teaspoons pumpkin spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Directions: Preheat oven to 350 degrees. Beat eggs, sugar, pumpkin and oil. Mix dry ingredients in a seperate bowl, then add to wet. Line cupcake pan with liners, fill each liner about 3/4 full with batter. Bake for 20 minutes. Let cool before frosting.

Whipped Cream Cheese Frosting:
8 oz room temp cream cheese*

3/4 c powdered sugar

8 oz cool whip

Directions: Cream sugar and cream cheese together. Fold in cool whip. Refrigerate 1-2 hours before using. Lightly mix frosting before using.

***

*Make sure you cream cheese is completely room temp. I set mine out in the morning and made the frosting in the afternoon. I've heard some leaving it out over night. It won't cream well if its chilled at all.

I frosted the cupcakes pretty generously and still had plenty of frosting left, you might be able to frost 24 cupcakes with this amount of frosting depending on how much frosting you like!

Hubby really liked these cupcakes and he is pretty picky when it comes to cake/cupcakes.

{Perfect taste of fall}

I also made a Layered Strawberry Gelatin Cheesecake. Mmm.
Check back for that recipe tomorrow!