Spicy Pumpkin Cupcakes

These spicy pumpkin cupcakes blend the warm flavors of fall with a hint of heat, creating a delightful treat that's perfect for any occasion. The moist pumpkin base is accented with cinnamon, nutmeg, and a touch of cayenne, offering a unique twist on a classic dessert. Topped with a creamy cream cheese frosting, these cupcakes are sure to please those who enjoy a little spice in their sweets, all while being vegetarian-friendly.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon milk
• 1/2 teaspoon vanilla extract (for frosting)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cayenne pepper.
3. In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
4. Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture and whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fill each cupcake liner about 2/3 full with the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cupcakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
9. Gradually add the powdered sugar, milk, and vanilla extract, mixing until well combined and creamy.
10. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.