Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients:

1 cup  all-purpose flour 

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon allspice

½ teaspoon ginger

¼ teaspoon cloves

1/2 cup vegetable oil

2 large eggs

3/4 cup packed light or dark brown sugar

1 cup pureed, cooked pumpkin

1 teaspoon pure vanilla extract

Cream Cheese Frosting:

8 ounces cream cheese, softened to room temperature

1/2 cup unsalted butter, softened to room temperature

3 cups  confectioners’ sugar,

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Instructions:

Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners.

Whisk the flour, baking powder, baking soda, salt, and spices together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

Pour/spoon the batter into the liners 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Make the frosting: In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.