pumpkin cupcakes with cream cheese frosting.

the pumpkin shortage is over!
i know you're all as relieved that i am that canned pumpkin is now gracing the grocery store shelves with glee and most likely will be for the next 2 plus months. be forewarned, many pumpkin recipes will appear on this blog this autumn. inspirational ideas include pumpkin ravioli, pumpkin butter, of course pumpkin pie, and possibly pumpkin smoothies and/or donuts. i am pleased about the plethora of pumpkin!

this pumpkin-inspired entry is pumpkin cupcakes with cream cheese frosting. this recipe was tweaked from the lovely ms. smitten kitchen.

first mix together 1 stick of unsalted butter, 1 cup brown sugar and 1/3 cup white sugar till nice and fluffy.
add in 2 eggs, one at a time. the eggs always really transform the butter and sugar into a real batter.

next gather your dry ingredients, sift together: 2 cups flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1/8 teaspoon cloves and 1/4 teaspoon pepper. isn't pepper a weird addition?
also pour 1/2 cup of milk.
with the mixer on medium speed, add the dry mixture rotating with the milk, but start and end with the flour mixture. and then add 1 1/3 cups canned pumpkin.
preheat the oven to 350 and line your cupcake tin with liners, filling with batter till about 3/4 full.
bake for about 22 minutes, rotating the pans at the 11 minute mark. let cool in pans for about 10 mintues before removing.
let cupcakes cool completely before frosting with the creamy, creamy, creamy cream cheese frosting.
per my usual frosting thoughts, i halved the recipe and still had a little extra and each cupcake had a very nice frosting hat. so combine 1 8oz package of softened cream cheese, 1/2 stick of unsalted softened butter, 1 cup of confectionary sugar and 2 tablespoons of skim milk. i can't stress the softened aspect enough, it really makes the frosting come together and combine very quickly.
and of course, my attempt at the food porn shot.