Who Says you Can't have pumpkin after the holidays...

Tomorrow is my day to provide goodies for our weekly playdates...I love the cold and I love pumpkin, so why not!  I am making E's delicious pumpkin cupcakes and using my Sprinkle's Cream Cheese Cupcake Frosting....so here it is (it is so yummy):

 Cinnamon Cream Cheese Frosting

8 oz. brick Cream Cheese- cold

1 stick unsalted butter- firm but not cold (I use it when it just hits room temp)

1/8 tsp. salt

1/2 tsp. Cinnamon

3 3/4 C Confectioner's Sugar- sifted

1/2 tsp. Vanilla extract

In the bowl of an electric mixer fitted with the flat beater (or with a hand mixer), beat the cream cheese, butter and cinnamon on medium-low speed until smooth.  Reduce speed to low, gradually add the sifted sugar and beat until incorporated.  Add the vanilla until incorporated.  Do not overmix frosting or the frosting will incorporate too much air. It should be creamy and dense, like Ice cream.  Spread over cooled cupcake and enjoy!

 Here is E's Pumpkin Cupcake Recipe:

Pumpkin Cupcakes
. 1 15 oz. can pumpkin puree (I use the Trader Joe’s organic pumpkin, since it’s the perfect size)
. 2 large eggs
. 1.5 cup sugar
. 1/2 cup vegetable oil. 1.5 cups flour
. 1 t cinnamon, 1 t nutmeg
. 1/2 t ginger, cloves
. 1 tsp. baking soda
. 1/2 tsp. saltCombine the sugar, pumpkin and eggs. Whisk in the oil , and then add the flour-spice-baking soda-salt mix to the pumpkin mixture and fold together, but don’t overmix. Pour into cupcake liners, and bake at 350 for 16-18 minutes, or until the cupcakes spring back when you gently touch the tops. Should make exactly 24 cupcakes (if you make them like me so that they don’t spill over the tops of the cups). Let them cool completely before frosting with cream cheese frosting.