Pumpkin Spice Cupcakes

By JanetLynn198

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 cup oil
• 1 cup sugar
• 1/3 cup brown sugar
• 2 eggs, room temperature
• 3/4 cup milk
• 2 cups pumpkin puree
• Cinnamon Cream Cheese Frosting
• 2 (8oz) package cream cheese, softened
• 1/2 cup butter, softened
• 6 cups confectioners' sugar
• 2 tsp vanilla extract
• 2 tsp ground cinnamon

Details

Adapted from AllRecipes.com

Preparation

Step 1

Preheat an oven to 350F. Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

Beat 1/2 cup of butter, the sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 21 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla and cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.