Mega millions to win tonight, simple iced pumpkin cupcakes to shower upon those I dote on. Who couldn't've been happier to be realizing icing's only components need be a stick of butter and 8 oz cream cheese, 3-1/2 cups powdered sugar, a teaspoon vanilla, an eighth of salt sprinkled therein.
A can of pumpkin puree's all I can relate to, unless you count two cans of cherry pie filling taking a nice break between cherry desserts to indulge in. A girl can take only so much cream cheese, even if it is Neufchâtel, as a base for everything. Bad enough an entire stick of butter (plus a cup of vegetable oil) snuck its way in, 4 eggs later you have 2 cups each of sugar and flour to blame for it, a tablespoon salt, 2 tsp baking powder, a whole tsp salt into infinity, you know how to get there.
Whisk dry, beat wet for two minutes, combine it all and thank your lucky stars you blended flour in three additions, only 'til incorporated. You don't want to be cooking pumpkin cupcakes for 24 minutes at 350 unless you've committed to cooling for ten minutes. Before transferring to a wire rack, then soon frosting.
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