Pumpkin Spice Cupcakes With Cream Cheese Frosting Recipe

• 3/4 cup butter, softened
• 2 1/2 cups sugar
• 3 eggs
• 1 (15 ounce) can solid-pack pumpkin
• 2 1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• FROSTING
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon

1. 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.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350u0b0 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.
3. 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. Yield: 2 dozen.

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

Taken from www.food.com/recipe/pumpkin-spice-cupcakes-with-cream-cheese-frosting-recipe-479975 (may not work)