Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

I made these a couple of weeks ago and they turned out yummy!  I found the recipe on allrecipes.com, but made several changes.  The recipe below is the "updated" version that turned out great!  A wonderful fall dessert!

INGREDIENTS:

2 1/4 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 cup vegetable oil 1 cup white sugar 1/3 cup brown sugar 2 eggs 3/4 cup milk 3/4  of a 15 oz can pumpkin puree (more will make them more like a muffin, less will make them a little dry...depends on how you like them)

Cinnamon Cream Cheese Frosting 1 (8 ounce) package cream cheese, softened 1/4 cup butter, softened 3 cups confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon **I followed these exact directions, but gradually added a little more powdered sugar until it was the consistency I could pipe.  It is sweet, so you just need a little icing piped on top!  I may add a little more cinnamon next time.

DIRECTIONS:

1.	Preheat an oven to 350 degrees.  **I baked mine on convect @325**  Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2.	Beat 1/2 cup of oil, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3.	Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. (mine did not take this long, so watch them!) Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4.	While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.  Serve immediately or refrigerate until ready to serve!

The Birthday Cupcakes & Frosting

This is the best cupcake recipe I have ever found...it is easy because it is just a doctored up cake mix. You can freeze them and alter them using different flavors cake mixes too.

We call them The Birthday Cupcakes at my house because everyone in my family always request them to be made for their birthdays. Enjoy!

The Birthday Cupcakes
24 paper liners for cupcake pan
1 package plain butter recipe golden cake mix
1 package cream cheese, at room temp
1/2 cup sugar
1/2 cup water
1/2 cup oil
4 large eggs
1 Tablespoon vanilla

Place the cake mix, cream cheese, sugar, water, oil, eggs, and vanilla in a large mixing bowl. Blend on low speed with a mixer for 30 seconds or until the ingredients are well blended. Stop machine and scrap sides.

Increase mixer speed to medium and beat for 1 1/2 - 2 minutes more scraping down sides, if needed (VERY IMPORTANT STEP to make sure to do it at least this amount of time!). The batter should be smooth and thickened. Spoon/scoop 1/4 cup batter into each lined cupcake cup, filling it 2/3 of the way full.

Bake cupcakes until they are golden and spring back when lightly pressed to your finger (I go by the box directions on baking time). Place on wire racks to cool for 5 minutes.

Birthday Cupcakes Buttercream Frosting

1 cup unsalted butter, room temp
6-8 cups powdered sugar
1/2 cup milk
1 teaspoon vanilla

Cream butter until smooth and creamy (2-3 minutes). With mixer on low speed, add 6 cups sugar, milk, and vanilla. Mix until light and fluffy. If necessary, add remaining 2 cups of sugar until you reach desired consistency.