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scratch - Pumpkin Cupcakes #2, w/Cream Cheese Frosting

Source of Recipe

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scratch - Pumpkin Cupcakes #2, w/Cream Cheese Frosting

3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon salt
3 cups sugar
1, 15 ounce can solid pack pumpkin, not pie mix
4 large eggs
1 cup vegetable oil
3/4 cup orange juice

Heat oven to 350 degrees F.
Line the muffin pans with liners or coat with baking spray.
Sift together the flour, spices, baking soda and salt.
In a large bowl, combine the sugar, pumpkin and eggs, and
whisk until smooth.
Whisk in the oil and the orange juice until the batter is smooth.
Add the flour mixture to the pumpkin mixture and fold
together until well incorporated, but do not overmix.
Bake 20–25 minutes.

Creme Cheese Frosting

1/2 cup unsalted butter at room temperature, (4 ounces)
1, 8 ounce package cream cheese at room temperature
1 Tablespoon pure bourbon vanilla (we use and recommend Nielsen-Massey)
5 cups sifted powdered confectioners sugar

Cream the butter and cream cheese together until light and fluffy.
Add the vanilla and beat.
Add 1 cup of powdered sugar a little at a time and continue
to beat frosting for about 5 minutes.