Source  Brown Eyed Baker

Recipe Added:  10/27/2014

Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside. In a large bowl, whisk together pumpkin, both sugars and the vegetable oil until completely combined, making sure no lumps remain of brown sugar. Whisk in eggs, one at a time. Add flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

Divide batter between the baking cups, filling each about two-thirds full. Bake until a toothpick inserted comes out clean, 18-22 minutes. Cool in pan for 5 to 10 minutes, then remove to a wire rack. Cool cupcakes completely before frosting.

Cream Cheese Frosting With electric mixer on medium-high speed, beat butter until fluffy, 2 to 3 minutes. Add cream cheese, vanilla and salt and continue to beat an additional 2 minutes, scraping the sides of the bowl as needed. Reduce mixer speed to low and add powdered sugar gradually and mix until smooth and combined. Increase mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes. Using a decorating bag (#827 tip) or an offset spatula, spread frosting on tops of cupcakes. Store in airtight container.

1. http://www.browneyedbaker.com/pumpkin-cupcakes-with-cream-cheese-frosting/