Pumpkin Cream Cheese Cupcakes:

2 3/4 cup all purpose flour

1 1/2 cup sugar

1/2 cup brown sugar

1 cup pumpkin

3 eggs

3/4 cup milk

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup butter

1. Mix sugar, brown sugar, and butter until well blended

2. Mix eggs into the sugar mixture until it is light and fluffy

3. Add pumpkin and milk mix until well blended

4. Sift the all the other dry ingredients together and add to the mixture and mix for about 2 minutes.

Filling:

8 ounces cream cheese

1/3 cup sugar

1 egg

1/2 teaspoon vanilla

1. Beat the cream cheese until creamy.

2. Blend in sugar, egg, and vanilla.

Assembling cupcakes:

1. Fill the cupcake liners about the 1/3 of the way full.

2. Spoon a heaping teaspoon of the filling over the top of the cake mix

3. Cover the cream cheese filling with enough cake batter so the cupcake liner is about 2/3 full.

Bake at 350 degree oven for 20 to 24 minutes or until a tester is inserted in the center and comes out clean.

Carmel Frosting:

1/4 cup butter

2/3 cup brown sugar

2/3 cup cream

3 to 3 1/2 cups of powder sugar

1. In sauce pan melt butter.

2. Add brown sugar and cream and bring to a boil. Boil for about a minute stirring constantly.

3. Take off heat and let cool until this mixture is slightly warm

4. Add powder sugar until it is the right consistency to spread.

5. Frost cupcakes and enjoy.