Pumpkin Cupcake w/ Cream Cheese Frosting
Cupcakes adapted from Martha Stewart Living, 2009; makes 2 dozen

ingredients
cupcakes
2 c AP flour
1 t baking soda
1 t baking powder
1 t coarse salt
1 t g cinnamon
1 t g ginger
1/4 t freshly grated nutmeg
1/4 t g allspice
1 c packed light brown sugar
1 c granulated sugar
1 c (2 sticks) unsalted butter, melted
4 large eggs, lightly beaten
1 can (15 oz) pumpkin puree

frosting
1/2 c unsalted butter (1 stick), room temperature
1 8 oz package of cream cheese, room temperature
2 c powdered sugar
food coloring

instructions

1. preheat oven to 350 F. line cupcake pans with paper liners; set aside. in a medium bowl, combine flour, baking soda and powder, salt and spices. whisk together and set aside.
2. in a large bowl, whisk brown sugar, granulated sugar, butter, and eggs. Add dry ingredients and whisk until smooth. whisk in pumpkin puree.
3. divide evenly among liners, filling each 2/3 of the way. bake until tops spring back and a toothpick comes out clean, 20-25 minutes (mine went 23), rotate pans once if needed (I did). transfer to wire rack and cool completely.
4. meanwhile, make frosting by whisking butter and cream cheese together. add in powdered sugar. divide into 3 bowls and color icing accordingly. decorate away!