Spiced Pumpkin Cupcakes with Cream Cheese Frosting Source:
JennaBlogs.com Yield: 12 cupcakes
1 1/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
Small pinch (about 1/8 teaspoon) cloves
Small pinch nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, softened to room temperature
1/2 cup buttermilk (or whatever milk you have mixed with 1/2 tablespoon white vinegar)
2 eggs
1/2 of a 15oz can of pumpkin puree
1 cup white sugar
1 teaspoon vanilla
For the Frosting: 1 8oz package reduced fat cream cheese
1 stick unsalted butter, softened to room temperature
5 cups powdered sugar
2 teaspoons vanilla
Pinch of salt
Preheat oven to 350.
In a bowl, mix flour, salt, baking soda, pumpkin pie spice, cinnamon, nutmeg and cloves. Set aside.
In a stand mixer, combine butter and sugar. Add pumpkin, eggs, vanilla and buttermilk. Combine well. Add in dry ingredients. Combine until mixed.
Fill muffin tins 3/4 of the way full. Bake 22-27 minutes or until just done.
Let cool completely.
For the frosting: In a large bowl, using a hand mixer, combine butter and cream cheese throughly. Add vanilla, salt and powdered sugar. Combine.
Top cooled cupcakes with frosting.