Pumpkin Spice Cupcakes with Cream Cheese Frosting

(Courtesy of Taste of Home)

Ingredients:
3/4 c. butter, softened
2 1/2 c. sugar
3 eggs
1 can (15 oz.) solid-pack pumpkin
2 1/3 c. all-purpose flour
1 Tbsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground ginger
1 c. buttermilk
FROSTING:
1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter, softened
4 c. confectioners' sugar
1 tsp. vanilla extract
2 tsp. ground cinnamon

Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

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