Recipe of the Month

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting

2-1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 large eggs
1-1/2 teaspoon vanilla extract

1-1/2 cups sugar
1/2 cup butter, melted
1 can (15-oz.) pumpkin puree

1 (8-oz.) package cream cheese, room temperature
2 teaspoons vanilla extract
2 tablespoons whipping cream
4 cups confectioners' sugar

Preparation:

1) Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. Set aside. 2) Combine flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves and allspice in a medium bowl.3) Combine eggs, and sugar in another medium bowl. Whisk to combine. Add butter, vanilla extract and pumpkin puree; mix with whisk or wooden spoon until smooth. Add flour mixture and beat until combined. Fill prepared muffin cups with batter.4) Bake for 20 minutes, or until a toothpick inserted in center of cake comes out clean. Cool in pan for 1 minute. Remove from pan and allow to cool completely.5) While cakes are baking, place cream cheese, whipping cream and vanilla extract in a bowl. Beat until combined. Gradually add confectioners' sugar until smooth and creamy. Add more cream if frosting is too stiff to spread.6) Frost cakes and garnish as desired.