Pumpkin Ghost Cupcakes

This Recipe was a hit at our Trunk Or Treat on Wednesday.

I made Pumpkin Cupcakes and then frosted them with Cream Cheese Frosting.

PUMPKIN CUPCAKES 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground all spice
• 1/2 teaspoon ground cloves
• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten until frothy
• 1 cup mashed cooked or canned pumpkin
• 3/4 cup milk

Preparation

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, all spice and cloves into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into paper-lined muffin pan cups.

Fill about 2/3 full.

Bake at 375° for 25 minutes.

Makes about 24 cupcakes

Next you Frost with Cream Cheese Frosting

CREAM CHEESE FROSTING

Ingredients

1 package Cream Cheese (softened)

1 cube butter (softened)

1 tsp. vanilla

Powdered sugar

Preparation

Mix together the  cream cheese and butter.  Slowly add the powdered sugar until you reach the desired consistency.  Add the vanilla.

I put the frosting in a big ziplock bag and cut a little hole in the end.  I went around the cupcake with the frosting working my way up to a little point.
You then add CHOCOLATE CHIPS for the eyes.
Enjoy.