Pumpkin Spice Cupcakes

• 3/4 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 3 eggs
• 1 (15 ounce) can pumpkin
• 2 1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese (neufchatel would work as well)
• 3 cups confectioners' sugar
• 1/2 teaspoon vanilla

1. Preheat oven to 350 degrees. Line 24 muffin cups with paper wrappers.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin and mix well. Put flour, pumpkin pie spice, cinnamon, salt, baking soda, and ginger through a sift and whisk until combined. Add alternatively with the buttermilk. Fill muffin cups 3/4 full and bake 20-25 minutes until a toothpick comes out clean. Cool 10 minutes before transferring to a wire rack.
3. For the cream cheese icing, cream butter and cream cheese until light and fluffy. Add sugar in 2 parts, beating well after each addition. Add vanilla, mix well. Load into a piping bag with a round nozzle. Pipe or spread frosting onto each cupcake. Sprinkle with cinnamon if desired.

unsalted butter, sugar, eggs, pumpkin, flour, pumpkin pie spice, ground cinnamon, salt, baking soda, ground ginger, buttermilk, butter, cream cheese, sugar, vanilla

Taken from www.food.com/recipe/pumpkin-spice-cupcakes-524189 (may not work)