You'll love these moist pumpkin cupcakes spiced with cinnamon, nutmeg, ginger and cloves and topped with cream cheese icing.
Very nice! My boyfriend loved them, particularly. I didnt have white sugar so left it out, and used raw suger instead of brown. I also used lactose free milk, and when I added it to the sugar and butter mix it curdled! Not sure why. But I ignored that, and continued with the recipe, and when I added the pumpkin it recombined and was fine. Next time I wouldnt put the cinnamon into the cream cheese icing, it made it go slippery the next day, something that has never happened to me before (but then Ive never added cinnamon to cream cheese before). Plus I found the cinnamon a bit over powering, prefer it with lemon or vanilla instead (in the icing). - 11 Jun 2012
YUM!! These are delicious. Cakes were a little more dense than I expected but the balance between them and the icing is beautiful. I replaced the cinnamon in the icing with chai tea powder and it was amazing. Cream cheese icing makes everything perfect - 19 Apr 2012