Pumpkin Cupcakes with Cream Cheese Frosting Recipe

1. Preheat oven to 350 degrees F.

2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg, ginger, and cloves for 20 seconds, set aside.

3. In the bowl of an electric stand mixer fitted with the paddle attachment, mix together brown sugar and granulated sugar until no lumps remain.

4. Add in butter and half of the oil and whip until pale and fluffy. Mix in remaining oil, then blend in eggs one at a time. Mix in vanilla.

5. Add in half of the flour mixture then blend just until nearly combined then add in pumpkin and orange juice and mix until nearly combined.

6. Add in the last half of the flour mixture and mix until nearly combined, then remove the bowl from the stand mixer and fold with a rubber spatula just until combined.

7. Divide batter among 14 paper-lined muffins cups, filling each about ¾ full. Bake in preheated oven for 18 to 22 minutes until a toothpick inserted into the cupcake comes out clean.

8. Cool in muffin tin for several minutes then transfer to a wire rack and cool for about 10 minutes. Then transfer to an airtight container to finish cooling to help seal in the moisture.

For the cream cheese frosting:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.

2. Mix in vanilla and powdered sugar and whip until light and fluffy.

3. Pipe or spread frosting over cupcakes then store in the refrigerator in an airtight container. Bring nearly to room temp before serving.