Pumpkin Cupcakes with Sugar & Spice Cream Cheese Frosting

Cupcakes:

• 1 cup sugar
• 1 cup brown sugar; lightly packed
• 3/4 cup Pasolivo Tangerine Olive Oil
• 4 eggs
• 1 15-ounce can pumpkin puree
• 2 cups flour
• 1 teaspoon baking powder
• 3 teaspoons Pasolivo Sugar & Spice Blend

Sugar and Spice Cream Cheese Frosting:

• 16 ounces cream cheese, room temperature
• 1 teaspoon Pasolivo Sugar & Spice Blend
• 4 tablespoons Pasolivo Tangerine Olive Oil
• 1 teaspoon vanilla extract
• 1 pound powdered sugar

recepies=Cupcakes: Pre-heat oven to 350 F. Line muffin tins with 18-24 cupcake liners. Mix together sugars and Pasolivo Tangerine Olive Oil until smooth. Add eggs one at a time until combined. Mix in pumpkin puree until smooth. Mix in all remaining ingredients until combined. Fill cupcake liners 2/3-3/4 full and bake for 20-25 minutes or until toothpick comes out clean. Let cool and remove from tin, frost once cool. Frosting: Mix cream cheese and Pasolivo Tangerine Olive Oil until smooth. Add Pasolivo Sugar and Spice Blend and vanilla extract. Slowly add sifted powdered sugar and mix until smooth, add more olive oil if necessary.