PUMPKIN CREAM CHEESE CUPCAKES

PUMPKIN CREAM CHEESE CUPCAKES image

Yield 30 cupcakes

Number Of Ingredients 17

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
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree (or more)
2 (8 ounce) packages reduced-fat cream cheese, at room temperature
4 tablespoons butter, room temperature
2-3 cups confectioners' sugar, sifted
1 teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely. In a medium bowl, cream together the cream cheese and butter until creamy. Then gradually stir in the confectioners' sugar and cinnamon. Frost cake or cupcakes and let frosting "set" for 20 minutes