Spiced Rum Cupcakes
Servings: 12
Ingredients
Cupcakes
- 1 1/2 cup Flour
- 1 tsp Cinnamon
- 1 tsp Pumpkin pie spice
- 1/2 tsp Nutmeg
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2 cups Sugar
- 3/4 cup Canned pumpkin
- 2 Eggs
- 1/2 cup Canola oil
- 1/4 cup Spiced rum
Frosting
- 8 oz Cream Cheese
- 1/4 cup Butter
- 2 cups Powdered sugar
- 1 tsp Vanilla
- 1 1/2 tsp Cinnamon
Instructions
- Cupcakes: In a large mixing bowl, combine flour, spices, baking soda, salt and sugar. Stir to combine. In a separate, smaller bowl, whisk pumpkin, eggs, canola oil and rum. Pour wet ingredients into dry and stir just until combined. Spoon batter into greased muffin tin. (You’ll fill each cup a solid 3/4 of the way full to make 12 cupcakes.) Bake in a preheated 350 degree oven 20-25 minutes. Transfer to a wire rack to let cool completely before frosting.
- Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, 1/2 cup at a time, beating well after each addition. Fold in vanilla and cinnamon with last 1/2 cup of powdered sugar. Beat until smooth. Refrigerate any leftover frosting.