Pumpkin Spice Cupcakes Recipe

My VP and I took an a friendly bet on when our coworker's baby will be born - I lost and here are the cupcakes I made to pay off this debt. I wanted to utilize fall flavor, narrowed it down to three recipes, and ultimately chose this pumpkin spice one. J came over for the weekend and helped me with these. I'm so grateful, especially since we made everything by whisk. Maybe it's time I invested in a stand mixer... End of the day, what did I learn? - babies come after the supposed due date! Congrats A on fatherhood! 

Ingredients 
For Cupcakes

• 2-1/4 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/3 cup brown sugar
• 2 eggs
• 3/4 cup milk
• 1 cup pumpkin puree

For Frosting

• 1 (8-ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Instructions 
For Cupcakes 

1. Preheat oven at 375F. 
2. In smaller bowl, sift together the flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda. (I finally got to use the sifter J got me almost a year ago!) Set aside.
3. In large bowl, beat together butter, white sugar and brown sugar until light and fluffy. 
4. Add eggs one at a time, allowing each egg to blend into butter mixture. 
5. Add in milk and pumpkin puree. 
6. Stir in the flour mixture, mixing until just incorporated. (I had to do flour in portions to all the hand whisk to churn everything in.)
7. Pour the batter into cupcake tins. (I lined with cupcake cups so didn't need to grease the tins.) 
8. Place in oven and bake for about 25 minutes, or until golden brown. 
9. Remove from oven. Allow the pans to cool for 5 minutes and remove cupcakes from tin to cool completely. 
10. Once cupcakes have cooled, frost with cream cheese icing (see below).

 For Frosting 

1. Beat together the cream cheese and butter until smooth. 
2. Beat in the confectioners' sugar a little at a time until incorporated. 
3. Add vanilla extract and ground cinnamon. 
4. Beat until fluffy.
5. When cupcakes have cooled, frost cupcakes with icing.

Source: The Stir | Kim Conte