Pumpkin Bliss Cupcakes

Marsha posted a picture of my Halloween cupcakes, I'll re-post the picture. These cupcakes are delish! I love pumpkin anything though. The frosting is good too, but not if you are my mom, Marsha, or Tawnya! Katie and Abby did the decorating of them. (Sorry I've been MIA on this blog, I have a list of 10 things to post, we'll see how long that will take me)

Pumpkin Bliss Cupcakes

3 cups all-purpose flour
1 T plus 1 tsp. pumpkin pie spice
2 tsp baking soda
1 tsp salt
3 cups sugar
1 15 oz. can pumpkin puree
4 large eggs
1 cup vegetable oil
3/4 cup orange juice

Preheat oven to 350. Line muffin pans or spray them with baking spray. Sift together the flour, spice, baking soda, and salt. In a large bowl combine the sugar, pumpkin, and eggs, whisk until smooth. Whisk in oil and orange juice until the batter is smooth. Add the flour-spice mix to the mixture and fold together until well incorporated, but do not overmix. Bake 20-25 minutes. Frost with cream cheese frosting.

The frosting I use is Anne Strawberry's (Aaron's cousin)

Cream Cheese Frosting

1 package of cream cheese, softened (I like to use Neufchatel, less fat and I don't notice much difference)
1/2 C. butter, softened (one stick)
2 T. milk
2 t. pure vanilla extract
dash of salt
6 cups of powdered sugar (more or less to achieve desired consistency, this is a baseline)
1 T. meringue powder

In a mixer with the whisk attachment, combine the cream cheese and butter until they are light and fluffy. Then add in the milk, vanilla, and salt, and blend.

Next, add the powdered sugar and meringue powder, cover the bowl of the mixer with a dish towel, and turn it on low until everything is combined. Then increase the speed for a minute or so until the frosting is light, fluffy, and delicious. The meringue powder will help set the frosting after it dries so it holds its shape.