Pumpkin Cupcakes!

Fall is my absolute favorite time of the year!  The changing colors of the leaves, the sweatshirt and jeans weather, I love it all!  I especially love pumpkins. I've experimented with my pumpkin recipe a few times and have finally found the perfect combination of spices, moistness, and creamy goodness all baked up into one scrumptious little cupcake!  I hope you find this recipe as satisfying as I do :) 

Abbreviations: tsp = teaspoons,  tbsp = tablespoons,  c = cups,  oz = ounces

You would be amazed how many people do not know!

Pumpkin Cupcake:

2 2/3 c Flour

2 tsp baking powder

2 tsp baking soda

2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp salt

1 15 oz can pumpkin puree ( NOT pumpkin pie mix!)

1 c sugar

1 c dark brown sugar

1 c canola oil

2 tbsp sour cream

4 eggs

Directions:

Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt.  Set aside

In a stand mixer combine sugars and pumpkin puree with paddle attachment until combined. Add canola and sour cream until combined.  Add eggs one at a time, until completely incorporated.  Last, add the dry ingredients, mix just until combined.  Portion into greased or lined cupcake tin.  Fill 3/4 of the way to the top. Bake for about 20 minutes, or until tooth pick comes out clean.     

Cream Cheese Frosting:

8 oz cream cheese, softened

1 stick butter, room temperature

1 tsp vanilla

1/4 c heavy cream

4-5 c confectioner's sugar

Combine in stand mixer with paddle attachment: cream cheese and butter until fluffy, about 5 minutes.

Add vanilla and heavy cream until incorporated.

One cup at a time, add sugar, add more or less depending on consistency.  I usually add 5 cups to get a nicer texture for piping onto cooled cupcake.