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- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- ¾ cup canned pumpkin
- ½ cup granulated sugar
- ½ cup dark brown sugar
- ½ cup vegetable oil
- 2 eggs
- For the Cream Cheese Frosting:
- 1 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2½ teaspoons vanilla extract
- Pinch of salt
- 4 cups powdered sugar
View Full Recipe at Brown Eyed Baker
_small.jpg "Red Velvet Cupcakes with Cream Cheese Frosting Recipe"){kind=small}
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