Pumpkin Cupcakes

Ever since fall began, I've been wanting to make something with PUMPKIN. Ooo, I love it. I found this great recipe and I think they turned out so yummy! I think you'll like them too.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING
1 stick unsalted butter, room temperature
1 c firmly packed dark-brown sugar
1/3 c granulated sugar
2 c cake flour
1 3.4 oz package instant butterscotch pudding
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 large eggs
1/4 c milk
1/4 c sour cream
1 tsp vanilla
1 1/4 c canned solid-pack pumpkin

Directions:
1. Preheat over to 350. Prepare cupcake tin with liners.
2. In large bowl, beat butter and sugars on medium speed until fluffy, about 5 minutes.
3. Sift flour, pudding, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper in medium bowl.
4. Add the eggs one at a time to the large bowl. Alternate adding flour and milk, sour cream, vanilla mixtures, beginning and ending with the flour. Beat in pumpkin until smooth.
5. Fill liners about 3/4 full. Bake until toothpcik inserted into center comes out clean, about 20-25 mintues.
6. Cool cupcakes completely. Make frosting during cooling time.

CINNAMON CREAM CHEESE FROSTING
1 8 oz package cream cheese, softened
1/4 c butter, softened
5 c powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Mix cream cheese and butter until well blended. Add cinnamon and vanilla - beat well. Slowly add the powdered sugar.

Enjoy!