-Preheat oven to 350 degrees. Line cupcake tins with paper liners.
-Whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, all spice in a bowl. Set aside.
-Whisk together the melted margarine, pumpkin puree, sugar, whole milk, vanilla, and eggs in another bowl until well blended.
-Add the wet mixture into the dry mixture using a rubber spatula to fold in all of the ingredients. (Do not over mix)
-Scoop batter into the lined cupcake tins until ¾ s filled.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Allow to cool for 10 minutes in the cupcake pan.
-Remove each cupcake from the cupcake pan to a wire rack to cool completely.
Frosting Directions:
-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn't cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
- Add more powder sugar ½ C at a time.... mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into a pastry bag with a star tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.