Pumpkin Spice Cupcakes

These cupcakes were inspired by my favorite fall treat from Starbucks - the pumpkin spice latte. And to get in the mood to bake them, I stopped for a grande cup of heaven on my way home today...hey, everyone needs a muse! And mine definitely got me in the mood to bake some pumpkin cake. If I had one of these cupcakes while drinking the latte, my head would probably explode as both are equally delicious and an excellent fall treat!

Pumpkin Spice Cupcakes w. Cinnamon Frosting

Cupcake Recipe:

2 1/4 C Flour
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Ground Cloves
1/2 tsp Ground Allspice
1/2 tsp Salt
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/2 C Butter, softened
1 C Sugar
1/2 C Brown Sugar
2 Eggs
3/4 C Buttermilk
1 Can Pumpkin Puree

Preheat oven to 350 degrees and line a cupcake pan with liners.
Mix the flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder and baking soda - set aside.
Beat butter and both sugars until light and fluffy. Add eggs one at a time and fully blend. Stir in the pumpkin puree.
Alternately add the buttermilk and the flour mixture until completely blended.
Pour into the cupcake tins and bake at 350 degrees for about 25 minutes. Cool in pans for about 5 minutes and then move to wire rack to cool completely before frosting.


Icing Recipe:

8oz Cream Cheese, softened
1/2 C Butter, softened
3-4 C Confectioners Sugar
1 tsp Vanilla
2 tsp Cinnamon

Beat butter and cream cheese for about 5 minutes. Add the vanilla and cinnamon. Gradually add the confectioners sugar until fully incorporated.