pumpkin buttercream frosting

makes about 3 cups

While I won't judge if you eat this frosting by itself, it really does go great with these pumpkin cupcakes on my Cuisinart blog. I know I've been adding weights to my recipes, but for some reason didn't record it on this one. I figured you'd want me to share it regardless, lest it take a whole year for me to make them again!

2 sticks (8 ounces) butter, softened

1/2 cup pumpkin puree

1 teaspoon pure vanilla extract

1 to 2 cups Confectioner's sugar

Beat the butter in the bowl of stand mixer fitted with a paddle attachment until creamy. Add the pumpkin and vanilla extract; beat until well combined. With your mixer on low speed, add the Confectioner's sugar in thirds. Once incorporated, bring the mixer speed up to medium-high and beat well after each addition. Once all of the sugar has been added, beat frosting on high speed for 2 minutes. May be stored in an air-tight container in a very cool, dry place for up to two days.