Pumpkin Cupcakes with Cream Cheese Frosting

Moist, pumpkin-y, perfect. Sorry, no picture. I ate the last remaining cupcake without even thinking about snapping a pic.

From Domino Magazine. Makes 24 cupcakes.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp., plus 1 tsp. pumpkin pie spice
• 2 tsp. baking soda
• 1 tsp. salt
• 3 cup sugar
• 1 15 oz. can pumpkin puree
• 4 large eggs
• 1 cup vegetable oil
• ¾ cup orange juice

Directions:

• Preheat oven to 350°. Line the muffin pans with liners or spray them with baking spray.
• Sift together the flour, spice, baking soda and salt.
• In mixer, combine the sugar, pumpkin and eggs, and mix until smooth. Add in the oil and the orange juice until the batter is smooth.
• Add the flour-spice mix to the pumpkin mixture and fold together until well incorporated, but do not overmix.
• Bake 20–25 minutes.
• Frost with cream cheese frosting.

Cream Cheese Frosting
From the Cake Mix Doctor. Makes enough for 24 cupcakes.

Ingredients:

• 1 stick (1/4 c.) butter, room temperature
  
• 1 8 oz package cream cheese, room temperature
• 1 tsp. vanilla
  
• 3.5 c. confectioners sugar

Directions:

• Whip together butter and cream cheese until very soft and fully mixed. Add vanilla.
  
• Slowly add confectioners sugar. Mix until smooth.
• Use pastry bag to pipe icing on cupcakes or spread with spatula.