Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

I never make cupcakes because they're such a fad right now. Everyone has overdone it with the cupcake so I've been boycotting for a while. Last week I volunteered to make some sweets for a Halloween party and because there would be no forks or plates I chose cupcakes and cookies. The cake recipe came from joy of baking and I made up the frosting recipe. Enjoy!

Pumpkin Cupcakes

Cake:

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup (180 ml) solid packed, canned pumpkin puree 

Frosting:

4 oz. cream cheese, softened

4 Tbsp. butter, softened

1 1/2 cups sifted powdered sugar

1 tsp. vanilla

1/4 tsp. ground cinnamon   

Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.  

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.
In the mixer whip the cream cheese until soft; add butter and continue to whip until smooth. Add powdered sugar, cinnamon and vanilla and whip until soft enough to pipe onto cupcakes.