Pumpkin Cupcakes

Name: Pumpkin Cupcakes
Total time: 100
Yield: 24
Ingredients: 2.25 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground ginger; 0.5 teaspoon ground cloves; 0.5 teaspoon ground allspice; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 1 cup white sugar; 0.5 cup butter, softened; 0.33333334326744 cup brown sugar; 2 large eggs, room temperature; 1 cup pumpkin puree; 0.75 cup milk; 1 (8 ounce) package cream cheese, softened; 0.25 cup butter, softened; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon

Recipe by Javaru from allrecipes.com

Dessert 2 Hr. 40 Mins.

Ingredients

24 servings

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2.25 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon ground cinnamon
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0.5 teaspoon ground nutmeg
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0.5 teaspoon ground ginger
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0.5 teaspoon ground cloves
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0.5 teaspoon ground allspice
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0.5 teaspoon baking soda
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0.5 teaspoon salt
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1 cup white sugar

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0.5 cup butter, softened
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0.33333334326744 cup brown sugar
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2 large eggs, room temperature
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1 cup pumpkin puree
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0.75 cup milk
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1 (8 ounce) package cream cheese, softened
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0.25 cup butter, softened
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3 cups confectioners' sugar
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners. Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl; set aside.
Beat white sugar, ½ cup butter, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree and milk; stir in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Make the frosting: Beat cream cheese and 1/4 cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners' sugar, a little at a time, until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
Frost cooled cupcakes.