Cupcakes: Treat yourself to a fall classic. These Pumpkin Port Cupcakes are decadently topped with rich and creamy frosting whipped up with our Classic cream cheese.
CUPCAKES
Preheat the oven to 350° F.
In a bowl, combine the pumpkin, sugar, port, and spices and mix well with a whisk or wooden spoon.
Melt the butter in a microwave or stovetop and mix in well, then add the milk and mix well.
In a separate bowl, sift together the flour, baking powder, and sea salt. Use a wire whisk to beat in the flour, and mix well for 60 seconds or more until no lumps appear. Finally, whisk in the vinegar.
Line muffin tins with paper liners of choice. Using an ice scream scooper, fill 18 liners almost to the top.
Bake at 350°F for 25 minutes, or until lightly browned and the top is springy to the touch. Makes 18 cupcakes.
FROSTING
Place all ingredients in a stand mixer and whip until light, creamy, and fluffy.
