pumpkin cupcakes with cinnamon cream cheese frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
recipe & image via Half Baked
(makes 30 cupcakes)

Super yummy cupcakes for Fall entertaining!  I prefer mini cupcakes, especially for parties. I halved this recipe and it yielded about 50 minis. Just change the baking time to 9-11 minutes. Delish!

For the cake:
3 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 sticks unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 cup milk
1 1/2 cups pumpkin puree

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2. In large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
3. In bowl of stand mixer cream butter, granulated sugar and brown sugar until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.
6. Mix in pumpkin puree.
7. Fill cupcake liners 2/3 full with batter.
8. Bake for 18 minutes or until toothpick inserted in center comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
10. Once cupcakes are completely cool frost with Cinnamon Cream Cheese icing.

*Mini Cupcakes: Fill mini cupcake liners 2/3 full with batter; bake at 350 degrees for 9-11 minutes.

For the icing:
1 1/2 sticks unsalted butter, softened
8 oz cream cheese, softened
4 cups confectioner’s sugar
1 tsp vanilla
1 tsp cinnamon

1. In bowl of stand mixer beat butter and cream cheese on medium speed until well combined.
2. Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
3. Add vanilla and cinnamon and mix until combined.
4. Place icing in piping bag fitted with a large round tip and frost cupcakes.