Pumpkin Cupcakes

Over the weekend, we had a lot to celebrate! We had dinner and drinks with friends to celebrate Jeff's birthday on Friday, and tunes by the Masonboro Boys at Angry Ale's Halloween party on Saturday.

In honor of the birthday and holiday, I decided to make a recipe from Patent and the Pantry. These pumpkin cupcakes were so easy and delicious! Plus, since Jeff is not a huge fan of icing (aka he is crazy), he loved the alternative to the standard birthday cake.

I think that these would be perfect throughout the fall! Enjoy!

Pumpkin Cupcakes with Cream Cheese Icing:
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 (I didn't have any, so I left this out - They were still great)
1 cup packed brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, baking powder, salt and the spices. In another bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add dry ingredients and whisk until smooth. Then whisk in pumpkin puree.

Line the cupcake pan with liners, and fill each about halfway with batter. Bake until tops spring back when touched, and a cake tester comes out clean (about 20 to 25 minutes). Rotate the pans if needed. Transfer to wire rack and let cool completely before icing.

Cream Cheese Icing:
8 oz. cream cheese, room temperature
1/2 cup butter, room temperature
3 cups confectioners' sugar
1 tsp. pure vanilla extract

Beat butter and cream cheese until light and fluffy. Add vanilla and sugar.

Yields: 24 cupcakes