Pumpkin Spice Cupcakes

By Jill-4

Ingredients

• Frosting:
• 2 1/4 Cups all-purpose flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1/2 tsp. salt
• 1 TBLS. baking power
• 1 tsp. baking soda
• 1/2 Cup butter, softened
• 1 Cup white sugar
• 1/3 Cup brown sugar
• 2 eggs, room temp (don't let your dog eat one)
• 3/4 Cup milk
• 1 Cup pumpkin puree
• 1 (8oz.) package of cream cheese, softened
• 1/4 cup butter, softened
• 3 Cups powder sugar
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon

Preparation

Step 1

1. Preheat over to 375 degrees. Grease 24 muffin cups or line with paper
liners. Sift together the flower, cinnamon, ginger, clove, allspice, salt,
baking powder and baking soda and set aside.
2. Beat 1/2 cup of butter with white sugar and brown sugar until light and
fluffy. Add eggs one at a time. Stir in milk and pumpkin puree. Stir in the
flour mixture until all mixed together.

3. Bake for about 25 minutes. Cool in the pans for 5 minutes before removing
to cool completely on a wire rack.
4. For frosting beat the cream cheese and butter with mixer in a bowl until
smooth. Beat in powder sugar a little at a time until all incorporated. Add
vanilla and cinnamon and beat until fluffy. Frost cupcakes with icing once the
cupcakes are completely cool.