Pumpkin Cupcakes

170 min Serves 18 Medium American

Our own summary of the original by Martha Stewart — the full post and photos live at marthastewart.com.

Directions

Preheat oven to 350°F. Line two 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.
In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree.
Add flour mixture and whisk until smooth.
Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes.
Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.