Pumpkin Cupcakes

I am putting this here so I don't lose it. Jeremy wants me to learn how to bake, I suck right now. SO I'm going to make these as soon as the kitchen is redone...w/ my new oven and stove..and countertop..and overlovin storage space!

Recipe of the weekChicago Tribune
Pumpkin cupcakesPreparation time: 20 minutes Baking time: 25 minutes Yield: 24 cupcakesIngredients: 1 package (8 ounces) cream cheese, room temperature 1/4 cup sugar 3 eggs 1/2 cup vegetable oil1 cup each: sugar, canned pumpkin puree, flour 1 tsp. each: baking powder, cinnamon 1/2 tsp. each: baking soda, allspice 1/4 tsp. each: ginger, freshly grated nutmeg, salt 1 Tbsp. confectioners' sugar mixed with 1/4 tsp. each: cinnamon and allspice, optional for decorating1. Heat oven to 350 degrees. For swirl, place cream cheese, sugar and one egg in processor fitted with metal blade; mix until smooth. Transfer to small bowl; set aside.2. For cupcakes, put two eggs, oil, sugar and pumpkin in same processor bowl; mix until smooth. Add flour, baking powder, cinnamon, baking soda, allspice, ginger, nutmeg and salt. Pulse until combined. Spoon evenly into 2 dozen muffin cups lined with paper liners. Spoon cream cheese mixture over batter, dividing evenly. Fold some pumpkin batter over cream cheese batter with a small spoon.3. Bake until toothpick inserted in center comes out clean, about 25-30 minutes. Remove cupcakes from pan; cool on wire rack. (Cupcakes can be baked in advance, cooled completely, covered and kept at room temperature for 1 day, or frozen up to 1 month, wrapped airtight after frozen solid.) Press confectioners' sugar mixture through fine sieve to decorate.Nutritional information per serving: 252 calories; 52 percent of calories from fat; 15 grams fat; 5 grams saturated fat; 63 mg. cholesterol; 27 grams carbohydrates; 4 grams protein; 227 mg. sodium; 1 grams fiber.