PUMPKIN SPICE CUPCAKES

Tomorrow is the 4-H Halloween Party and one of the games is a Cake Walk. And since I have 2 kids in the club, I had to make 2 cakes. Grrr... But, I decided to go against the grain (imagine that) and made cupcakes instead. I found this recipe for Spicy Pumpkin Cupcakes at Tasty Kitchen added by Pretty.Good.Food. (and I didn't even change it...at all).
The Littlest Cowgirl couldn't wait for the frosting, so we tried one without it. THEY WERE DELICIOUS! And then with the frosting...I don't even have the words!
I can't wait for the 2 older Buckaroos to get home from school. They're gonna think I'm the bestest Mom EVER when they try one of these little babies!

FOR THE CUPCAKES:
¾ cups Unsalted Butter
1 cup Dark Brown Sugar
1 cup White Sugar
3 whole Large Eggs
1 cup Pumpkin Puree
½ cups Buttermilk
1 teaspoon Vanilla Extract
2 cups Sifted All-Purpose Flour
1-½ teaspoon Ground Cinnamon
2 teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoons Freshly Grated Nutmeg

FOR THE FROSTING:
1 pound Cream Cheese, Room Temperature
2 sticks Unsalted Butter, Room Temperature
4 cups Confectioners Sugar (sifted)
2 teaspoons Vanilla Extract

Preparation Instructions:
Preheat your oven to 350 degrees F. Grease and flour three 8-inch cake pans with unsalted butter, or line your cupcake pans (24 count) with liners. If you decide to make a cake rather than cupcakes, I highly suggest greasing and flouring the pans. Use unsalted, softened butter then a handful of flour. Tap out the excess flour, and your cakes will pop right out!
Cream softened (not melted) butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth.
Add room temperature eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.
In a medium bowl, combine the pumpkin, buttermilk, and vanilla and set aside.
In a large bowl, combine the sifted flour, baking powder, cinnamon, baking soda, and nutmeg and set aside.
In thirds, alternately add the dry mixture and wet mixture to the butter mixture, blending well after each addition until smooth.
Fill cupcake molds ¾ of the way full and bake for approximately 21 minutes, or until a toothpick inserted into the middle comes out clean.
Note: I’ve found that using an ice cream scooper gives you nice equal sized cupcakes.
If making cakes, pour batter into the prepared pans and bake until done, approximately 35 to 40 minutes.
Allow your cupcakes, or cakes, to cool completely before frosting. Don’t get anxious and think they’re ready when you know deep down it’s too early. You’ll end up with crumbs in your frosting or worse, a melty mess.
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes.
Add the butter and continue to beat for 2 to 3 minutes more. Slowly add the confectioner’s sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible.
Add the vanilla and beat until combined.
Makes 5 cups of frosting.