Pumpkin Cupcakes

1 c sugar
1 c brown sugar
1 c melted butter
4 eggs
1 t baking soda
1 t baking powder
1 t salt
2 c flour
1 1/4 t cinnamon
1/2 t ground cloves
1/2 t nutmeg
1/2 t ginger
1/2 package instant vanilla pudding mix
1 can pumpkin

Combine both sugars, butter and eggs in bowl; beat well. Add salt, baking soda, baking powder, cinnamon, cloves, nutmeg, and ginger and mix well. Mix in flour and then add the pudding mix and pumpkin puree. Mix well. Pour into prepared mini cupcake pans and bake at 350* for 12 minutes. (or 20-25 minutes for regular size cupcakes) Makes 75 mini cupcakes or 18 regular cupcakes.  Frost with Cream Cehese Frosting.

Cream Cheese Frosting

1 cube butter, softened
1 package cream cheese*
3-4 cups powdered sugar (you can use more if you want)
maraschino cherry juice (optional)
1-2 t. vanilla
1 t. almond extract (optional)
1 c. heavy whipping cream, whipped

Cream butter and cream cheese together and whip until fluffy. Add in powdered sugar and extracts**. Add maraschino cherry juice (1-2 T.) for desired consistency. You can add more powdered sugar if you get it too thin. Add in whipped cream.
*If you want a stronger cream cheese flavor use 2 packages of cream cheese. You will probably want to up the amount of powdered sugar.
**Always add extracts before the milk because they will thin out your frosting somewhat.