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
Cream Cheese Frosting
8 ounces cream cheese, room temperature
1 tsp vanilla
1/2 butter, room temperature, in small pieces
1 1/2 to 2 cups confectioner's sugar
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.
Meanwhile, beat cream cheese on medium speed for several minutes, until creamy. It's hard to get out all the lumps, but keep beating!
Gradually add butter while beating on medium speed. This will take several minutes. Turn up to high speed for 30-60 seconds; frosting should be smooth.
On low speed, add powdered sugar, 1 cup at a time. If the frosting is stiff enough to pipe, you can use it now, but depending on the temperature in your kitchen, you may want to refrigerate it before using.
If it's too stiff after refrigeration, just mix again for 30 seconds or so.
Frost the cupcakes once they're completely cooled.
This recipe is also linked on...
Everyday Sisters' Sharing Sundays: Cupcakes
It's a Blog Party's Fall Fest Recipes 2011
Food on Friday: Parsnips and Pumpkin