Pumpkin Cupcakes with Cream Cheese Frosting

Makes 12 cupcakes

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup canned pumpkin

Directions

Preheat the oven to 350 degrees F. Line 12 serving muffin pan with paper liners. Mix the flour, baking soda and spices together in a bowl to combine. Set aside.

Beat the butter and sugar together in the bowl of your mixer until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the vanilla. With the mixer on slow speed add the flour mixture and pumpkin in three additions, beginning and ending with the flour mixture.

Fill the muffin cups, dividing the batter evenly. I used an ice cream scoop and that worked perfectly. Bake the cupcakes for 18-20 minutes, until firm to the touch and a toothpick comes out clean.

Cream Cheese Frosting

• 8 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 1 teaspoon vanilla
• 3 cups confectioners sugar, sifted
• Assorted decorations, nuts

This recipe for cream cheese frosting will make more frosting than you need, but I wanted lots. Beat the cream cheese and butter together. Add the vanilla and the sugar. Mix until combined and smooth. Spoon a generous amount onto each cupcake. Swirl with the back of the spoon. Add assorted holiday decorations.