ORANGE SHE SWEET

Today was the perfect fall day here in Northwest DC! It was a lovely 65 degrees and not a cloud in the sky- so naturally I wanted to stay in the kitchen and bake.. In honor of the fall foliage and all the pumpkin carvings popping up around my neighborhood {before it gets stolen or destroyed} I woke up with a MO: to bake delicious pumpkin cupcakes.

Adapted from Martha Stewart, who I envy because I wish I was just as creative and crafty as she is...

Makes 12 {but I was able to get away with 18}.

INGREDIENTS

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1/2 cup light-brown sugar
• 1/3 cup granulated sugar
• 1 cup {2 sticks} unsalted butter, melted and cooled
• 2 large eggs, lightly beaten
• 1/2 can {7.5 oz} pure pumpkin puree

Cream Cheese Icing

• 8 oz cream cheese, softened 
• 1/2 cup {4 oz} unsalted butter, softened 
• 1 tsp vanilla 
• 2 cups confectioners sugar 

STEP ONE: 

Preheat oven to 350F. Line cupcake pans with adorable cupcake liners; set aside. In a medium bowl, I'm OBSESSED with these Giada mixing bowls- they a great rubber ring that keeps the bowl from slipping, add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice- set aside.

STEP TWO:

In a large bowl, whisk together brown sugar, granulated sugar, butter, and eggs. Add dry ingredients and whisk until smooth. Add pumpkin puree. 

Feel free to use those fancy KitchenAid mixers (I secretly want one). For now, I'll rely on my arm strength...at least I  won't feel so guilty about eating 239523 cupcakes due to my workout I received while preparing them!

STEP THREE:

Using a spoon, add batter to the cupcake liners- filling each about 3/4 full. Bake until a toothpick {or cake tester} inserted in the center comes out clean, 20-25 minutes. Transfer to a wire rack; let cool before icing. 

STEP FOUR:

As I wait for my cupcakes to cool, I start my arm stretches needed to mix my icing...Beat cream cheese and butter until smooth and creamy, this takes a while if you are doing it manually. Add vanilla and sugar until completely combined and smooth. Place in a piping bag and swirl onto cupcakes. 

ENJOY!