Halloween Pumpkin Cupcakes

Its Halloween time! I love Halloween and my first project of the season was a cupcake order for my mom. I made Martha Stewart's Pumpkin Cupcakes because pumpkin just screams Halloween and fall to me. They are spiced just like pumpkin pie. I changed up the frosting with a Cinnamon Brown Sugar Butter Cream and colored orange, green and purple. I think they turned out great!

I didn't take step by step pictures because I was in a bit of a hurry. But I will provide the recipes. You can also find it at the following links:
http://www.marthastewart.com/317069/pumpkin-cupcakes
http://www.mykitchenaddiction.com/2009/10/pumpkin-cupcakes-with-cinnamon-brown-sugar-buttercream/

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

Directions

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Cinnamon Brown Sugar Butter Cream

http://www.mykitchenaddiction.com/2009/10/pumpkin-cupcakes-with-cinnamon-brown-sugar-buttercream/ 

• 1 stick unsalted butter, softened
• 1/4 cup shortening
• 1/3 cup dark brown sugar, packed
• 1/2 teaspoon cinnamon
• 3 cups powdered sugar (varies based on temperature/humidity)
• 3 tablespoons half and half (varies based on temperature/humidity)

In a large mixer bowl, combine the butter and shortening. Whip together with the whisk attachment until light and fluffy.  Add the brown sugar and cinnamon and whisk until well combined.
Gradually add the powdered sugar, 1/2 cup at a time. Alternately add the half and half, whipping the icing on medium-high speed after each addition, until the desired consistency is reached.