Pumpkin Spice Cupcakes With Cream Cheese Frosting

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.5 cup butter softened
• 1 cup buttermilk 
• 4 cups confectioners' sugar 
• 8 ounce cream cheese softened
• 3  eggs 
• 2.3 cups flour all-purpose
• 2 teaspoons ground cinnamon 
• 0.5 teaspoon ground ginger 
• 1 tablespoon pumpkin pie spice 
• 15 ounce solid-pack pumpkin puree canned
• 1 teaspoon vanilla extract 
• 2.5 cups sugar white

Equipment

• bowl
• oven
• wire rack
• hand mixer
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
3. Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
4. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
5. Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth.
6. Spread frosting on each cupcake.