These cupcakes are from a Martha Stewart recipe, and therefore, are obviously amazing. They are so light and fluffy, with lots of warm spices and great pumpkin flavor. The cream cheese recipe is probably my favorite version (there are a few on this blog, haha). They would make a great Halloween treat!
Pumpkin CupcakesFrom Martha Stewart
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Preheat oven to 350°F. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Cream Cheese Frosting1 package (8 oz.) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon of vanilla extract
1 package (16 oz.) powdered sugar (about 4 cups), sifted
Beat the cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add the sifted sugar gradually, beating until well blended after each addition.