Pumpkin Cupcakes

1. Preheat oven to 350° F.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
3. In a stand mixer fitted with a paddle attachment, mix the sugar and oil until light and fluffy.
4. Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed.
5. With the mixer on low, slowly add the flour mixture and mix until combined.
6. Gently add pumpkin puree on low, scraping down the bowl as needed to ensure it is fully incorporated.
7. Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way.
8. Bake for 19-21 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
9. Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.

Cream Cheese Frosting

1. Cream together the butter and cream cheese until smooth.
2. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream.
3. Scrape down the sides of the bowl and mix until light and fluffy.

Assembly

1. Once the cupcakes have cooled, scoop the cream cheese frosting into a pastry bag fitted with an Ateco 809 or similar piping tip.
2. Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the center until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes. Enjoy!