Pumpkin Apricot Cupcakes

I had this delicious pumpkin cupcake at Sweet Mandy B's bakery the other day...and I craved for more when I got home. So I was on the hunt for the perfect pumpkin cake recipe. Everything I found had veggie oil in it. But I wanted the real thing...butter! I finally found one but it had apricot puree in it. I actually had a can of apricot filling so I decided to be adventurous that day. Guess what? It was actually a perfect pairing for me. A moist yummy treat to kick off the Fall/Halloween season.

PUMPKIN AND APRICOT CUPCAKES

Cupcake
2 cups cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Apricot Puree
3/4 cup canned solid pack pumpkin
1/4 cup buttermilk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract

Frosting
8 ounces cream cheese
3 tablespoon unsalted butter
6 oz. box confectioners' sugar
1/2 teaspoon pure vanilla extract

For Cupcakes:
Preheat oven to 350.
Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Scoop batter equally among muffin tin.Bake until tester inserted into center comes out clean, about 20-25 minutes.