In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a large bowl whisk together the sugars, oil, pumpkin puree, and vanilla extract until smooth. One at a time crack the egg into the mixture and whisk until incorporated. In three parts add the flour mixture and whisk until just combined. After all the flour has been added, give the batter a good ten whisks but do not over mix. Fill cupcake liners 2/3 full and bake in a 350 degree F oven for 17 to 19 minutes or until a toothpick comes out clean when inserted in the center of the cupcake. Leave the cupcakes in the pan for five minutes and then remove them from the pan and cool on a wire rack until completely cooled.
In a small bowl combine the powdered sugar, cinnamon and nutmeg with a fork. In a medium sized bowl beat the cream cheese and butter until it is combined and creamy. Add the vanilla. Slowly add the powdered sugar mixture a little at a time and mix until combined. Pipe the filling inside cooled cupcakes.
Beat the butter, add the powdered sugar until it is creamy. Add a pinch of salt and the cinnamon until incorporated. Add vanilla and whip until creamy. Pipe on top of the cupcakes.
Ingredients
Directions
In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a large bowl whisk together the sugars, oil, pumpkin puree, and vanilla extract until smooth. One at a time crack the egg into the mixture and whisk until incorporated. In three parts add the flour mixture and whisk until just combined. After all the flour has been added, give the batter a good ten whisks but do not over mix. Fill cupcake liners 2/3 full and bake in a 350 degree F oven for 17 to 19 minutes or until a toothpick comes out clean when inserted in the center of the cupcake. Leave the cupcakes in the pan for five minutes and then remove them from the pan and cool on a wire rack until completely cooled.
In a small bowl combine the powdered sugar, cinnamon and nutmeg with a fork. In a medium sized bowl beat the cream cheese and butter until it is combined and creamy. Add the vanilla. Slowly add the powdered sugar mixture a little at a time and mix until combined. Pipe the filling inside cooled cupcakes.
Beat the butter, add the powdered sugar until it is creamy. Add a pinch of salt and the cinnamon until incorporated. Add vanilla and whip until creamy. Pipe on top of the cupcakes.