Mini Halloween Pumpkin Cupcakes

Ingredients

• 0.5 cup pumpkin puree pure canned
• 8 ounce cream cheese room temperature
• 1 large eggs 
• 0.7 cup brown sugar packed ()
• 24 servings orange food coloring white black yellow
• 2 cups powdered sugar 
• 2 teaspoons pumpkin pie spice 
• 1 cup self raising flour 
• 0.3 cup cream sour
• 0.5 cup butter unsalted room temperature (1 stick)
• 1.5 teaspoons vanilla extract 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• whisk
• hand mixer

Directions

1. Preheat oven to 350°F. Line 24 mini muffincups with 1 3/4x 1-inch paper liners.
2. Mixflour, golden brown sugar, and pumpkinpie spice in large bowl.
3. Whisk egg, cannedpure pumpkin, vegetable oil, sour cream,and vanilla extract in medium bowl.
4. Add mixture to dry ingredients; stir tofully combine. Spoon batter into paperliners (batter will almost fill liners).Scatter crystallized ginger over, if desired.
5. Bake cupcakes until tester insertedinto center comes out clean, about 16minutes.
6. Remove cupcakes from pan andlet cool completely on rack.Using electric mixer, beat creamcheese and butter in large bowl to blend.Beat in powdered sugar.
7. Divide frosting among 3 bowls. Tintfrosting in first bowl with orange coloring(or combine red and yellow coloring to makeorange) and frosting in second bowl withblack coloring, keeping frosting in thirdbowl white. Chill frosting 2 hours or untilfirm enough to easily spread.Frost cupcakes; decorate using candyand sugar crystals as desired.
8. Per serving: 163.9 kcal calories,51.6 % calories from fat, 9.5 g fat, 4.0 g saturated fat,
9. 4 mg cholesterol,
10. 8 g carbohydrates,
11. (Analysis includes 2 teaspoons frosting per cupcake.)
12. Bon Appétit