Mini Pumpkin Cupcakes

Ingredients

• 1½ cups all purpose flour
• 3 tbsp cornstarch
• 2 tsp baking powder
• ¼ tsp salt
• 3 eggs
• 1 heaping cup sugar
• 6 tbsp butter, melted and cooled
• ¼ cup oil
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 2 tbsp Amoretti® Pumpkin Pie Compound
• 2¼ tsp Amoretti® Cinnamon Oil Extract O.S.
• 1 tsp Amoretti® Clove Oil Extract O.S.
• 1 tsp Amoretti® Nutmeg Extract O.S.
• ¾ cup milk

• 2 – 8 oz. packages cream cheese, room temperature
• 1 cup (2 sticks) butter, room temperature
• 2 cups powdered sugar
• 2 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X

• mini cupcake pan or mold

Directions

1. Preheat oven to 350°F.
2. Sift together flour, cornstarch, baking powder and salt. Set aside.
3. Whip eggs and sugar till light and fluffy.
4. Add butter, oil, Madagascar Bourbon Vanilla, Pumpkin Pie Compound, Cinnamon Extract, Clove Extract and Nutmeg Extract.
5. Alternate adding flour and milk, beginning and ending with flour.
6. Scoop batter into cupcake pan.
7. Bake for 8-10 minutes for mini cupcakes, 18-20 minutes for regular cupcakes.

8. Beat cream cheese until smooth.
9. Add butter and beat to combine.
10. Add sugar and Madagascar Bourbon Vanilla and beat until mix is smooth.
11. Pipe onto cooled cupcake and garnish with chocolate decorations or shavings.