Pumpkin Spice Cupcakes

This is one of those things that absolutely taste like fall. For my friends that love Starbucks Pumpkin Spice Latte...these are the cupcake form. I couldn't believe how moist and tasty these came out.

These cupcakes are perfect, they aren’t overly sweet and the cream cheese frosting...OH BOY! It's about the best thing ever!  Be forewarned though, they are quite addicting…

Ingredients

2 sticks of Butter, softened
1-1/2 cups Sugar
1 cup of Packed Brown Sugar
3 Eggs
2-1/3 cups All-Purpose Flour (Sifted)
1 can (15 ounces) of Pumpkin Puree
2 teaspoons of Vanilla
1 tablespoon Pumpkin Pie Spice
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
3/4 teaspoon Salt
1 cup buttermilk
Cinnamon Sugar Garnish (Optional)

Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup Butter, softened
4 cups confectioners' sugar
2 teaspoon vanilla extract

Directions :
Cream butter and sugar until light and fluffy. Add vanilla mix another minute. 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 nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake at 350° 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.

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. Garnish with Cinnamon Sugar. (Optional) Refrigerate leftovers.

Happy Eating!