Pumpkin Cupcakes

Transitions are tough.  I've been in school for almost 17 years now and in a few month I'll be done. For the first time ever I won't be a student, and that's plain scary.  I truly believe that things happen for a reason and that generally everything will work out, but it's hard not to be scared.  I'd be lying if I said I wasn't at least a little worried, it's a trying time. I guess that's why someone invented cupcakes.  No, they stop me from worrying or slow down the growing up process but they make the whole thing a lot more enjoyable! 

Pumpkin Cupcakes

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground allspice

1 cup packed light-brown sugar

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree

Cinnamon Cream Cheese Frosting

10 oz. Chilled Cream Cheese

6½ tablespoon unsalted butter at room temp.

3¼ cups powdered sugar

4 teaspoons clear vanilla extract

1½ teaspoon cinnamon

 

Directions

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

4. Combine cream cheese and butter in bowl of an electric mixer.  Beat on medium-high speed until well combined.  Mix in the vanilla extract and cinnamon.  Gradually beat in the powdered sugar until combined and smooth.  Frost your cupcakes as desired when they are completely cooled.

 Adapted from Martha Stewart and Annies-Eats