Pumpkin Spice Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup canned pumpkin puree
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup confectioners' sugar
• 4 ounces (1/2 package) cream cheese, softened

Directions

1. Preheat oven to 350°F. Line a cupcake pan with 12 paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until combined.
4. Add the pumpkin puree, milk and vanilla extract and mix until combined.
5. Add the dry ingredients and mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. To make the frosting, in the bowl of an electric mixer, beat together the confectioners' sugar, cream cheese, butter and vanilla extract until light and fluffy.
10. Spread the frosting over the cooled cupcakes and sprinkle with cinnamon and nutmeg.

Interesting Facts

• Pumpkin spice cupcakes are a popular seasonal treat.
• Pumpkin is a great source of vitamin A and fiber.
• These cupcakes can be stored in the fridge for up to 3 days.