Pumpkin Cupcakes with Biscoff Buttercream - Real Mom Kitchen
INGREDIENTS
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2 cups sugar
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¾ cup vegetable oil (I used canola)
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1 can (15 ounces) solid-pack pumpkin
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4 eggs
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2 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon salt
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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Frosting:
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½ cup unsalted butter, softened
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½ cup salted butter, softened
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¾ cup Biscoff spread
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3 cups powdered sugar
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3-4 Tbsp milk
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1 Tbsp vanilla extract
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4 Biscoff cookies, crushed (optional for garnish)
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