Pumpkin Cupcakes

Keeping in line with my Afternoon Snack theme, today could be the pinnacle.  We are anxiously awaiting autumn here in Austin.   We've had 70 days over 100 degrees with temperatures reaching upwards of 107 degrees plus we're in a severe drought.   Things aren't green nor are there any indications of fall - everything is brown, dry and cracking.   However, in my home this afternoon, it SMELLED like fall.   I just couldn't resist packed pumpkin and created my Pumpkin Cupcakes.   I used orange papers too and could almost envision the cooler temps and falling leaves.   These are yummy, with a dollop of cream cheese frosting, and dusted with fresh grated nutmeg.   If these don't scream fall, I don't know what will.   The neighborhood kids (big and small) seem to think so!!!

Pumpkin Cupcakes

Ingredients:

• 1/2 C butter, room temperature
• 1 C brown sugar
• 2 large eggs
• 1 t vanilla
• 1 1/2 C flour
• 1 t soda
• 1 t salt
• 1 t ground cinnamon
• 1/2 t ground cloves
• 1/2 t fresh grated nutmeg
• 1 1/4 C packed pumpkin
• 3/4 C butter milk

Cream Cheese Frosting:

• 8 oz cream cheese, room temperature
• 4 T butter, softened
• 1 T vanilla
• 3 C confectioners sugar
• fresh grated nutmeg for garnish

Directions:   Preheat oven to 350 degrees and line muffin cups with papers.   In a medium bowl, sift together flour, soda, salt, ground spices and set aside.   In a large bowl, cream butter and sugar until light and fluffy.   Add eggs, one at a time, beating well after each one.   Add vanilla and scrape down sides of bowl.   On low speed, alternate adding the flour mixture and pumpkin, in about three additions.   Finally add buttermilk and mix well.

Using an ice cream scoop, fill cupcake papers 2/3 way full (depending on the scoop size, about 2 scoops).   Bake in oven for 18 minutes.   Place on wire rack to cool before frosting.

For cream cheese frosting, beat the cream cheese until smooth then add the butter and vanilla and mix well.  Add the confectioners sugar a cup at a time and beat until fluffy.   Pipe onto the cupcakes and sprinkle with fresh grated nutmeg as a garnish.   Makes 24 cupcakes or 48 mini cupcakes!