Pumpkin Cupcakes With Goat Cheese Frosting

• pumpkin cupcakes
• 2 1/4 cups all-purpose unbleached flour
• 1 1/3 cups granulated sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 cup water
• 3/4 cup vegetable oil
• 3/4 cup pumpkin puree
• 1 1/2 teaspoons apple cider vinegar
• turbinado sugar, for decorating cupcakes
• goat cheese frosting (makes quite a bit of frosting; reduce the recipe according to your needs and wants)
• 6 ounces goat cheese, room temperature
• 2 ounces cream cheese, room temperature
• 1/2 cup Marshmallow Fluff
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract (optional)
• 3 cups sifted powdered sugar, or more

1. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with Pam. Line with paper cupcake liners and spray the liners.
2. Combine dry ingredients in a medium bowl and blend well.
3. Here's an easy way to measure liquids and wet solids together: In a 2-cup measuring cup, measure out the 1/2 cup water and 3/4 cup oil. Add the 3/4 cup pumpkin puree. You should be at the 2-cup line now. Add the vinegar and stir together the wet ingredients.
4. Stir wet into dry until smooth. Fill cupcake liners evenly. Lick the bowl, if you so desire.
5. Bake for 20 - 25 minutes, or until toothpick comes out clean. I rotate my cupcake pan half way through the baking time. Let cool 5 minutes, then remove cupcakes to a cooling rack and cool completely.
6. If you'd like, you can bake the batter in a 9" cake pan, sprayed with Pam and lined with parchment, for about 30 minutes, until a toothpick comes out clean.
7. Frost. Lick the bowl, if you so desire. Lightly sprinkle turbinado sugar over top.
8. In the bowl of a mixer fitted with the paddle, beat the wet ingredients together until smooth.
9. Add the sifted powdered sugar. Pulse mixer slowly at first, then increase speed until frosting is thick and spreadable to your liking. If too runny, mix in a spoonful of powdered sugar at a time.

pumpkin cupcakes, allpurpose unbleached flour, sugar, baking soda, kosher salt, ground cinnamon, ground nutmeg, ground cloves, ground ginger, water, vegetable oil, pumpkin puree, apple cider vinegar, turbinado sugar, goat cheese frosting, goat cheese, cream cheese, marshmallow fluff, unsalted butter, vanilla, powdered sugar

Taken from food52.com/recipes/7731-pumpkin-cupcakes-with-goat-cheese-frosting (may not work)