Pumpkin Cupcakes

I made these cute and utterly delicious little cupcakes for a bake sale at work yesterday.  The bake sale was to benefit our workplace charitable campaign and it was a huge success. We had so many delicious treats and very generous, hopefully satisfied customers!  The charitable campaign runs for about 6 weeks every year and it benefits the United Way and Health Partners, which coordinates support for 16 different health organizations.  People can also support the charities of their choice. It's a really fun way to give back to the community, because throughout the campaign we have bake sales, chili cook-offs, etc. to raise money.  So our little bake sale was a part of that.

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 Cupcakes

From 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 Frosting

1 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.