Pumpkin Cupcakes with Cream Cheese Frosting
Makes 1 dozen cupcakes, 2 dozen mini cupcakes.
A fun and festive dessert!
Source: Cooking Classy
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds, set aside.
In the bowl of an electric stand mixer, whisk together granulated sugar with brown sugar until no lumps remain. Add canola oil, set mixer with paddle attachment (one that scrapes the bowl is preferred otherwise stop and scrape bowl occasionally throughout entire mixing process) and blend mixture on medium speed until well combined. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin and vanilla. With mixer set on low speed, slowly add in flour mixture and mix until combined, then stop mixer and scrape down sides and bottom of bowl and fold batter to ensure it is well blended.
Divide batter among 12 paper lined muffins cups, filling each about 3/4 full and adding a heaping 1/4 cup batter to each well. Bake in preheated oven 20 - 24 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
For the cream cheese frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and stirring occasionally, for a more stable consistency). Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temp before serving. Top with candy pumpkins, if desired.