Pumpkin Cream Cheese Cupcakes

Cupcake recipe by Canadian Living (slightly modified).

Icing recipe by Anna Magazine.

Together they're perfect!

It was my friend Tiffany's birthday a couple of weeks ago, so I made her these cupcakes.  They are amazing.  They're so moist and the cream cheese icing makes them just perfect.  Yesterday was our first snowfall, but it's never too late for pumpkin.  This is a must make recipe!

What you'll need

Cupcakes:

3 cups All-purpose flour

2 cups Granulated sugar

2 tsp each Ground cinnamon and ginger

1/2 tsp Ground cloves

1 tsp Salt

1 tsp Baking powder

1/2 tsp Baking soda

4 Eggs

2 cups Canned pumpkin

1 cup Vegetable oil

Icing:

3/4 cup Butter

8 oz Cream cheese

2 tbsp Lemon juice

1 tbsp Vanilla

4 cups Icing sugar

How to

1.  Preheat oven to 350°F.  Line muffin cups of 2 12-cup muffin tins with paper liners.

2.  In a large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves.  

3.  In a separate bowl, whisk eggs; blend in pumpkin and oil.  Pour over flour mixture; stir just until moistened.  Pour into prepared cups, filling to top.  Bake both trays in a convection oven for 20 minutes, or each 12 cup muffin tin separately for 20 minutes.  Makes 24.

4.  For the icing, cream the butter, cream cheese, lemon juice and vanilla with an electric mixer until smooth.  Sift in icing sugar, one cup at a time and beat until light and fluffy.  Spread generously on cooled cupcakes with spatula and dust the tops with cinnamon.