1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
1 15-oz can pure pumpkin
½ cup molasses
8 oz heavy whipping cream
1 cup sugar
⅛ tsp salt
1 tsp vanilla
Heat oven to 350F. Line two 12-cup muffin tins with paper liners.
In a medium bowl, whisk together the flour, ginger, baking powder, baking soda, salt and cloves. Using an electric mixer, beat 1 cup butter and the granulated sugar in a large bowl until light and fluffy. Beat in the eggs one at a time. Beat in the pumpkin and the molasses. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
Divide the batter amount the muffin cups (about ¼ cup each) and bake until a wooden pick inserted in the center comes out clean, 20-25 minutes. Let cool for 5 minutes in the pan, then transfer to cool completely.
To make frosting: Mix the whipping cream, sugar, salt and vanilla until frosting consistency. Frost the cupcakes and add any decorative sprinkles you like!
Recipe by Parkesdale Farm Market Blog at http://www.parkesdale.com/blog/2013/11/pumpkin-spice-cupcakes/