Pastry by Saloni

For Pumpkin Cupcakes
1 Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tray with paper liners.
2 In a large bowl, whisk together the milk and vinegar. Let sit for a minute to curdle slightly. Then add the oil, sugar, vanilla extract, and pumpkin purée. Mix well until smooth.
14 Sift together the flour, baking powder, baking soda, cinnamon, pumpkin spice (or chai spice), and salt in a separate bowl.
3 Gradually combine the dry ingredients into the wet mixture, stirring gently with a hand whisk until just incorporated. Do not over mix.
4 Mix gently with a hand whisk until just combined. do not over mix.
5 Divide the batter evenly among the cupcake liners, filling each about 3/4 full
6 Bake for 18-20 minutes, or until the tops are firm and a toothpick inserted into the center comes out clean.
7 Allow the cupcakes to cool completely before frosting. These cupcakes taste delicious even without frosting!
For Cream Cheese Frosting:
9 In a mixing bowl, beat softened butter and powdered sugar using an electric whisk or a stand mixer with the paddle attachment for about 5 minutes, until light, fluffy, and creamy.
10 Add the cream cheese and vanilla extract, and mix for 1minute, just until smooth and well combined.
11 Transfer the frosting into a piping bag fitted with a plain round tip.
12 Pipe the frosting onto completely cooled cupcakes in aswirl or dome shape.
13 Finish by lightly dusting the tops with a mix of cinnamon sugar for extra flavor and a beautiful touch.