Pumpkin Cupcakes with Cream Cheese Frosting

Last week was the husband's birthday, which fell on a Wednesday, so I opted to make an elaborate dinner since he is typically mucho cranky during the work week and not up for outtings to restaurants to celebrate him.  For this dinner, I made Hot Sausage, Peppers, and Onion Pasta Sauce with some homemade Potato Gnocchi with homemade garlic bread, fresh green beans and Chicken Parmesan... because two people need that much food.  So for dessert I made these cupcakes and homemade amazingly awesome brownies... a recipe I have yet to share ;)  Let's just say I dislike pumpkin and I loved these.

Cupcakes:

1 1/2 c all purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 c salted butter room temperature

1 c white sugar

2 eggs

1 1/2 tsp vanilla extract

1 c canned pumpkin (pack it in solid into cup)

Frosting:

1 8oz cream cheese block, softened

2 tbsp butter, room temperature
1 tsp vanilla
1 1/2 c powdered sugar (more or less depending on preferred sweetness)

Preheat oven to 350 F.  In large bowl, sift flour, baking soda, and cinnamon together.  In a large bowl, cream sugar and butter together.  Add eggs one at a time and beat well after each addition.  Add vanilla.  Be sure to mix in sides of bowl.  With mixer on low, add in large mixture and pumpkin, in thirds, alternating between both.  Fill lined muffin tins.  The cups will be filled close to top.  Bake 18-20 minutes.

To make frosting, combine cream cheese and butter.  Mix in vanilla and slowly mix in powdered sugar.

Frost once cupcakes are cooled and sprinkle with either cinnamon or orange colored sugar.