Pumpkin Cupcakes w/ Cinnamon Cream Cheese Frosting

Cupcakes:

• 2 1/4 cups all-purpose flour, sift before measuring
• 1 tablespoon baking powder                          

  

  Great for Thanksgiving!

• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten until frothy
• 1 cup mashed cooked or canned pumpkin
• 3/4 cup milk

 

Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

 Makes about 24 cupcakes

 

Frosting:

1 stick butter, at room temp                

8 oz. cream cheese, at room temp

16 oz. powdered sugar

1 tsp vanilla

2 T. cinnamon

 

For a prettier look, fill a pastry bag with the frosting and swirl away!!