Need I say more? This is like pumpkin pie in a cupcake! Super, extra delicious! Enjoy!
For cupcakes (yields about 30 regular cupcakes):
-2 sticks unsalted butter, at room temperature
-1 cup sugar
-1 cup brown sugar
-2 tsp baking powder
-1 tsp salt
-1 tsp baking soda
-2 tsp cinnamon
-1/2 tsp ground ginger
-1/2 tsp nutmeg
-3 cups flour
-1 cup milk
-15 oz canned pumpkin
-1 1/2 sticks unsalted butter, at room temperature
-8 oz cream cheese, softened
-4 cups powder sugar
-1 tsp vanilla extract
-1 tsp cinnamon
Preheat oven to 350 F. Line your muffin pans with cupcake liners and set aside.
In your mixer’s bowl, start making the cupcakes by creaming the butter with both sugars. When nice and smooth, add the eggs, one at the time, mixing well after each of them. Add the baking powder, salt, baking soda, cinnamon, ginger and nutmeg. Mix well. Add 1 1/2 cups flour and milk. Mix well. Add the remaining 1 1/2 cups of flour. Once well mixed, stir in the pumpkin. Mix well.
Scoop batter into prepared pans, filling each liner about 2/3 full.
Bake in preheated oven for 20-25 minutes or until toothpick comes out clean. Remove from the oven and cool in the pan for 15 minutes. Remove onto wire racks and let cool completely.
Meanwhile, make the frosting by creaming the butter and cream cheese. Add the powder sugar, one cup at a time. Mix well. Add the vanilla and cinnamon and mix well. Frost the cooled cupcakes and enjoy!