Recipe!

Several of you have asked so here is the recipe to the Pumpkin Cupcakes and the Vanilla Bean Cream Cheese filling and frosting! Bake and enjoy!

Pumpkin Cupcakes

2 eggs
1/2 cup vegetable oil
1 cup sugar
1 cup flour
1/2 tbsp pumpkin pie spice
1 tsp baking soda
3/4 cup Libby's pure pumpkin

• Preheat oven to 350 degrees
• In a large bowl, whisk together eggs, sugar and pumpkin until well mixed.Stir in vegetable oil,making sure not to let the mixture separate.
• In the middle of the wet mixture, add the flour, baking soda and pumpkin pie spice. Mix all together with a large rubber spatula, not mixing too much, you don't want the cupcakes to come out cakey.
• Line a basic 12 cup muffin pan with paper cups and spray lightly with non stick spray. Fill each cup about 3/4 cup pumpkin mix and bake for 25 minutes
• Let cool for about 5 minutes before moving cupcakes to a wire rack and let cool completely.
  

Vanilla Bean Cream Cheese Frosting

2 packages of Fat Free Cream Cheese
1/3 cup sugar
2 tbsp Vanilla Bean Paste

• In a medium size bowl, combine cream cheese, sugar and vanilla bean paste.
• Using an electric mixer, mix together ingredients until creamy.
• Depending on how cold your cream cheese is, it might take a few minutes until frosting becomes desired constancy.
• Don't stress!

To Fill cupcakes, I use a round tip piping tip, pushing it into the cupcake and filling the cake until I feel the bag push back up with pressure.

Once filled I then use a large open star tip and pipe a simple stacked swirl.