We are having a Halloween party on Saturday. The last time we celebrated this holiday we were Sophomores in college. I dressed as a farm girl, wearing the overalls I was wearing three times a week anyway and putting my hair in braids. Jim dressed as a priest and was a big hit at the frat house keg party we attended.

This year, we are having our first Halloween party and I will admit the only reason I suggested hosting a party is because we have the best costume ^[1]for Cooper and I wanted an excuse for him to wear it.

Servings: 18 cupcakes

Fresh
3/4 cup (1-1/2 stick) butter, divided and softened
2 eggs, room temperature
3/4 cup milk
8 oz. cream cheese, softened

Pantry
2-1/4 cup flour
4 tsp. ground cinnamon, divided
1 tsp. ground nutmeg, divided
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup granulated sugar
1/3 cup brown sugar
15 oz. canned solid pumpkin puree (not a pre-mixed pumpkin pie)
2 cups Confectioners’ sugar
1 tsp. vanilla extract

Combine dry ingredients
In a medium mixing bowl, combine flour, 2 tsp. ground cinnamon, 1/2 tsp. nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda. Stir to incorporate and set aside.

Cream sugars and butter
In the bowl of a stand mixer with a paddle attachment, combine granulated sugar, brown sugar, and 1/2 cup butter. Mix on medium speed until light in color. Add eggs one at a time until well incorporated. Add milk and pumpkin, and mix until combined. Slowly add dry ingredients, stirring on low until incorporated.

Bake cupcakes
Line 18 muffin cups with cupcake liners. Use an ice cream scoop to fill each muffin cup with batter, filling each close to the top. Bake for 24 minutes or until inserted toothpick comes out clean. Remove from oven and let cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely.

Make icing
While cupcakes are cooling, combine cream cheese and remaining 1/4 cup butter in the bowl of a stand mixer with a whisk attachment. Whisk until combined and lighter in texture. slowly add Confectioners’ sugar until well incorporated. Add vanilla and remaining 2 tsp. of ground cinnamon and remaining 1/2 tsp. ground nutmeg and whisk until incorporated. Set aside in the refrigerator until the cupcakes are completely cooled.

Decorate and serve
Top each cupcake with 2 to 3 Tbsp. of icing and decorate as desired. Store in the refrigerator.

^[2]