Pumpkin Roll Cupcakes
  • 1 cup sugar
  • ¾ cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 heaping tablespoon pumpkin pie spice
  • 3 eggs
  • 1 cup canned pumpkin
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • ½ cup butter or margarine, softened
  • 1 teaspoon vanilla
  1. Place 12 cupcake papers in a 12 cup muffin tin.
  2. In mixing bowl, place sugar, flour, baking powder, baking soda, salt, and pumpkin pie spice. Stir with a spoon until well combined. Add in eggs and pumpkin. Mix with an electric mixer until smooth.
  3. Divide evenly among 12 muffin cups.
  4. Bake at 350 for twenty minutes, or until center springs back when lightly pressed.
  5. Remove from oven and allow to cool completely.
  1. To make the icing, place butter or margarine, cream cheese, powdered sugar and vanilla in a mixing bowl. Beat with electric mixer until smooth and creamy.
  2. To fill cupcakes (Optional), place icing tip in corner of a freezer grade zipper seal bag (it is best to enforce the corner of the bag with tape beforehand). Snip off tip of bag so that only the very end of the icing tip is sticking out. Fill bag with half of icing.
  3. Press tip down into the center of each cupcake and give a little squeeze to fill. Repeat with all cupcakes.
  4. Spread remaining icing on top of all cupcakes. Store in the refrigerator.
Recipe by Southern Plate at https://www.southernplate.com/pumpkin-roll-cupcakes/