Pumpkin Spice Cupcakes with Pumpkin Frosting and Spooky Sprinkles

Directions

1. Preheat your oven to 350°F. Line muffin pans with paper liners or grease them well.
2. In a medium bowl, whisk together the self-rising flour, cinnamon, ginger, nutmeg, and cloves until evenly combined.
3. In a large bowl, beat the brown sugar and granulated sugar with the vegetable oil until creamy and smooth.
4. Add the eggs one at a time, beating well after each addition. Then beat in the pumpkin puree and vanilla extract until the mixture is smooth and uniform, about 3 to 4 minutes total.
5. Add the flour-spice mixture to the wet ingredients and mix on low speed just until the flour disappears and the batter is smooth, about 1 to 2 minutes.
6. Scoop the batter into the prepared liners, filling each about two-thirds full. Bake immediately at 350°F for 18 to 23 minutes, until the cupcakes are puffed, firm, and dry to the touch. Let them cool completely on a wire rack.
7. For the frosting, combine the confectioner's sugar with cinnamon, ginger, nutmeg, and cloves in a small bowl and stir well.
8. In a separate bowl, beat the cream cheese and softened butter with an electric mixer on medium-high speed until smooth, about 2 minutes.
9. Add the pumpkin puree and vanilla to the cream cheese mixture and beat until smooth and evenly mixed, about 2 more minutes, scraping the bowl as needed.
10. Gradually add the spiced confectioner's sugar and beat on medium-high speed until the frosting is creamy and well combined. Use immediately or refrigerate for 30 minutes to firm up. The frosting keeps refrigerated for up to 3 days.
11. Frost the cooled cupcakes with the pumpkin frosting and top with spooky Halloween sprinkles.