Bridal Shower Cupcakes

Princess Artiste and Princess Eager helped me make the cupcakes for Sunday's bridal shower.  We decided on pumpkin cupcakes with cream cheese icing.
     
Pumpkin Cupcakes
Preheat oven to 350 degrees (bake mode)
Place cupcake liners (we used Wilton's festive gold and silver ones) in 2 standard 12-cup cupcake/muffin pans to make 24 cupcakes.  (We made 48, but in 2 batches.)
    
Measure into a bowl, and whisk together until well blended, then set aside:
1/4 c corn starch
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp salt
    
In mixing bowl, mix the following until well-blended:
4 slightly beaten eggs
2 tsp vanilla extract
3/4 c canola oil, or other vegetable oil
2 c sugar
1/2  28-oz can or 1 15-oz can pumpkin
     
Gradually add flour mixture, then beat on a fairly high speed for 2 minutes to blend well.  Fill each lined muffin cup to approximately 2/3 full, dividing the batter evenly between the 24.
       
Bake 25 - 30 minutes, until the centers spring back lightly when touched.  Remove from pans. Cool completely before frosting.


Cream Cheese Frosting (enough for 24 cupcakes):
        
1 8-oz package cream cheese
1 cube unsalted butter
2 tsp vanilla extract
1/2 tsp salt
1 lb powdered sugar
(for better decorating consistency, it can help to add a couple tablespoons of vegetable shortening.)
       
Blend until smooth.  Spread or pipe on cupcakes, as desired.  Large dots, swirls, stripes, etc. using just a few basic cake decorating tips, like in the Wilton Basic Cake Decorating Set, make for a quick and easy way to decorate the cupcakes.  The variation detracts from any inconsistencies, and people will be impressed.  It's easy, I promise.  
     
We also added red sugar crystal sprinkles to match the bride's wedding colors. The candle was for the groom's mother's birthday.