Pumpkin Spice Cupcakes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees. Line 24 muffin cups with paper wrappers.
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.
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.