PUMPKIN SPICE CUPCAKES W/ CINNAMON CREAM CHEESE FROSTING

This is a re-post from last year at this time.  I rarely do re-posts, but this recipe deserves it!  These cupcakes are my absolute favorite!  The cake part is not overly sweet and they go so well with the cinnamon cream cheese frosting!  These cupcakes will be the hit of any holiday party Thanksgiving thry New Years!

PUMPKIN SPICE CUPCAKES W/ CREAM CHEESE FROSTING

• 3/4 cup butter, softend
• 2 1/2 cups sugar
• 3 eggs
• 1 can (15 oz.) solid pack pumpkin
• 2 1/3 cups all purpose flour
• 1 TB. pumpkin pie spice
• 1 tsp. bkg. powder
• 1 tsp. ground cinnamon
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. ground ginger
• 1 cup buttermilk

Frosting:

• 1 package (8 oz.) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 tsp. vanilla
• 2 tsp. 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, and to the creamed mixture alternately with the buttermilk, beating well after each addition.
2. 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.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the powdered sugar, vanilla and cinnamon, beat until smooth. Frost cupcakes.

* Makes about 2 dozen cupcakes
** I suggest you keep them in the fridge since they have cream cheese.