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Sonia

Sonia Arias

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Pumpkin Cupcakes with Cream Cheese and Vanilla Frosting

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Some pumpkin cupcakes with cream cheese and vanilla frosting that you can not miss. It is a simple and really delicious recipe.
Learn more about Sonia Arias

Ingredients

20 portions
  • 200 grams flour, sifted
  • 150 grams butter
  • 200 grams sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoons Ground ginger
  • 1/4 teaspoons clove
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cups pumpkin puree
  • 150 Philadelphia® cream cheeses, (frosting)
  • 50 grams butter, (frosting)
  • 200 grams powdered sugar, (frosting)
  • 1 sheath liquid vanilla, (frosting)
  • 9 muff mold new T-Fal®
  • T-Fal® Soft Spatula

Preparation

Add the butter to the sugar until it changes color.
Add the eggs, alternating with the dry ingredients.
Add the pumpkin puree.
Place cups in the 9 muff new T-Fal® mold and fill with the previous preparation ¾.
To bake.
Frosting: Accrete cream cheese with butter. Add glass sugar and vanilla until everything is well incorporated.
Cool the cupcakes and decorate with the frosting.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
connie cadena
29/10/2018 19:10:41
Se ven deliciosos

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