pumpkin cupcakes

Best thing you will put in your mouth. Seriously. Make these. You'll thank me later.

Cupcakes:

4 c. cake flour (not self-rising)

1 t. baking soda

1 T. + 1 t. baking powder

1 t. salt

2 t. ground cinnamon

1 T. ground ginger

1 t. nutmeg

1/4 t. ground cloves

1 c. (2 sticks) unsalted butter, room temp.

2 1/2 c. packed light brown sugar

4 large eggs

1 c. buttermilk

1 1/2 c. canned pumpkin (not pie filling)

Spiced Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

1/3 c. butter, softened

3/4 t. ground allspice

1 1/2 - 2 c. confectioner's sugar

1 t. vanilla

2 T. milk

Preheat oven to 350. Line standard muffin tins with paper liners. Sift flour, baking soda, baking powder, salt and spices.

With an electric mixer on med-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

Divide batter evenly amount lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tines to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.

When cupcakes are cool mix up frosting. Blend cream cheese, butter, and allspice. Gradually mix in the sugar, vanilla, and milk until the mixture is spreadable.

Frost and enjoy!