Pumpkin Cupcakes with Pudding

Ingredients

• 2 teaspoons baking soda 
• 1 cup brown sugar packed
• 15 ounce pumpkin puree canned
• 2 cups confectioners' sugar 
• 8 oz cream cheese room temperature
• 4 large eggs 
• 9 oz flour all-purpose
• 1 cup granulated sugar 
• 2 teaspoons ground cinnamon 
• 0.5 cup heavy cream cold
• 3.4 ounce vanilla pudding mix instant
• 1 teaspoon juice of lemon fresh
• 1 teaspoon pumpkin pie spices 
• 0.5 teaspoon salt 
• 2 oz butter unsalted salted softened
• 2 sticks butter unsalted softened
• 1 teaspoon vanilla 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• mixing bowl
• hand mixer
• toothpicks
• muffin liners

Directions

1. Preheat an oven to 350 degrees F. Line 24 muffin cup with line paper muffin liners.In a large mixing bowl using an electric mixer, beat the butter and both sugars until light and fluffy.
2. Add the eggs one at a time. Beat in the vanilla and pumpkin puree.
3. Mix the flour, pudding mix, baking soda, salt, cinnamon, and pumpkin pie spice together in a separate bowl, then gradually add to the pumpkin mixture stirring just until blended
4. Pour the batter into the muffin cups and bake for 20-25 minutes or until tops are golden and toothpick inserted comes out clean. Cool in the pans for 10 minutes before removing.In a mixing bowl, beat the whipping cream until stiff peaks form and set aside. In a second bowl, beat the cream cheese, butter, confectioners sugar, vanilla and lemon juice until creamy. Stir the whipped cream into the cream cheese mixture. Frost the cupcakes.