Instructions

Preheat oven to 350F.

1. In a medium bowl whisk together dry ingredients – flour, sugar, baking powder, baking soda, cinnamon, cloves, salt and nutmeg.
2. In a separate bowl whisk together eggs, oil and pumpkin.
3. Combine wet and dry ingredients into one bowl and whisk until all are incorporated.
4. Fill the baking cups 2/3 full. These are my favorite around Fall.
5. Bake for 20 minutes.
6. Cool and transfer cupcakes to a wire rack.
7. For the whipped cream frosting beat all of the ingredients together until fluffy.
8. Pipe over cupcakes and refrigerate until firm.