Autumn Pumpkin Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1 teaspoon sea salt
1-½ teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon pumpkin pie spice
1 cup packed brown sugar
1 cup raw sugar
1 cup (2 sticks) butter (unsalted, melted and cooled)
4 large eggs (beaten)
1 can (15 ounces) pumpkin puree
2 packages (8 ounces each) cream cheese (softened to room temperature)
1 stick butter (softened to room temperature)
2 lbs. powdered sugar
1 tablespoon ground cinnamon
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees and line cupcake pans with paper or foil liners – recipe makes 18-20 cupcakes.
In a medium bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, and pumpkin pie spice and set aside.
In a separate large bowl, cream together the brown sugar, raw sugar, butter, and eggs for 2 minutes on high speed. Add the dry ingredient mixture into the bowl with the wet ingredient mixture and beat on low speed until all ingredients are moistened and well blended. Lastly, add in the pumpkin puree and stir by hand to blend.
Pour batter evenly into each of the cupcake liners, filling each about halfway. Bake on center oven rack for 20-25 minutes or until tops spring back when touched, and toothpick comes out clean from center. Remove from oven and let cupcakes rest for 5 minutes in the pan before removing and transfer to a wire rack to cool fully.
To make the frosting, first cream together the room softened cream cheese and butter for 2-3 minutes on high speed. Reduce mixer speed and slowly add in the powdered sugar, about 1/2 cup at a time, until evenly blended and mixture is creamy smooth. Lastly, add in the ground cinnamon and vanilla extract and beat for an additional 30-40 seconds.
Once the cupcakes are fully cooled, evenly pipe or spread the frosting onto each one and serve. Make about 18-20 cupcakes.