I'm bad at blogging :(

I made these cupcakes a couple weeks ago, and I'm just now getting around to blogging about them. Sorry folks! Rest assured, though they are long gone, they were loved during the short time they spent with us. I brought them to work, as I do with most of my baked goods, and my office raved about them (ok, they rave about everything to be nice, but this seemed extra sincere!). I have Amber at Amber's Delectable Delights to thank for this! You can find her original recipe here. I wanted cupcakes, so my changes for baking are below. And, obviously, my husband liked them too!

Pumpkin Cupcakes

4 eggs
1 1/2 cups granulated sugar
1/4 cup vegetable oil (I omitted this and increased the apple sauce to 3/4 cup)
1/2 cup applesauce
2 cups pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Preheat the oven to 350 degrees.Using an electric mixer at medium speed, combine the eggs, sugar, oil, apple sauce and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spoon batter evenly into lined muffin tin. (This made about 19 cupcakes for me.) Check at 20 minutes, remove from oven when toothpick comes out clean. Let cool completely before frosting.

Cream Cheese Frosting
(from RecipeZaar)
Ok, so if my cookbook on RecipeZaar would open I would gladly post the link and the actual recipe, but we'll have to make do. This is what I remember: cream cheese (16 oz, I think), butter (1 stick), vanilla (1 tsp.?) and powdered sugar (um...a cup? two cups?). I put in a little less cream cheese, because I wanted it sweeter. This made A TON, so I'd recommend halving the recipe.