Pumpkin Spice Cupcakes with Cinnamon–Cream Cheese Frosting

CUPCAKES

• 1 ⅔ cups all-purpose flour
• 1 ¼ tsp ground cinnamon
• 1 ¼ tsp baking powder
• ¾ tsp fine sea salt
• ½ tsp baking soda
• ¼ tsp ground cloves
• Pinch of freshly grated nutmeg
• ⅔ cup unsalted butter, softened
• ½ cup firmly packed dark brown sugar
• ½ cup granulated sugar
• ¾ cup fresh or canned pumpkin purée (not pie filling)
• 2 large eggs
• ⅓ cup whole milk

CINNAMON-CREAM CHEESE FROSTING

• 1 pkg (8 oz/250 g) brick-style cream cheese, at room temperature
• ½ cup unsalted butter, softened
• 3 cups icing sugar, sifted
• 2 tsp ground cinnamon
• Cinnamon sugar for garnish

INSTRUCTIONS:

1. Preheat the oven to 350°F. Line two muffin pans with 18 large paper liners, then set aside. Pour water into any empty wells to prevent burning.
2. For the cupcakes, whisk together the flour, cinnamon, baking powder, salt, baking soda, cloves and nutmeg in a medium bowl. Set aside.
3. In a large bowl and using an electric mixer, beat together the butter and both sugars until light and fluffy.
4. Beat in the pumpkin purée until well combined. Beat in the eggs one at a time, beating well after each addition.
5. Add the flour mixture to the butter mixture alternately with the milk, making three additions of flour and two of milk, and beginning and ending with the flour. Stir until well combined.
6. Fill the paper liners about two-thirds full with batter. Bake until the cupcakes spring back when lightly touched and a wooden skewer inserted in the centre of a cupcake comes out clean, about 20 minutes.
7. Let the cupcakes cool in the pans for 10 minutes, then remove to a wire rack and let cool completely. (The undecorated cupcakes can be refrigerated in an airtight container for up to 4 days.)
8. For the frosting, in a medium bowl and using an electric mixer, beat together the cream cheese and butter until pale and fluffy.
9. Beat in the icing sugar, ½ cup at a time, until the frosting is a spreadable consistency. Beat in the cinnamon.
10. Using an offset spatula or a piping bag, swirl the frosting on top of the cupcakes. Sprinkle with cinnamon sugar. (The decorated cupcakes can be refrigerated in an airtight container for up to 3 days. Bring them to room temperature before serving.)