Pumpkin Spice Cupcakes

Ingredients: 

Cake:

¾ cup of butter

2 ½ cups of sugar

3 eggs

15 ounce can  of solid-pack pumpkin

2 ⅓ cups of flour

1 tsp pumpkin pie spice

2 tsp ground cinnamon

¾ tsp salt

½ tsp baking soda

1tsp baking powder

1 tsp ground ginger

1 cup milk

Frosting:

8oz package of cream cheese

½ cup of butter (softened)

4 cups of confectioner’s sugar 

1 tsp of vanilla extract

2 tsp of cinnamon

Instructions:

1. Preheat oven to 350 degrees. 

2. Combine flour, pumpkin pie spice, cinnamon, salt, baking soda, and ground ginger together and set aside.

3. Cream butter and sugar until light and fluffy. Add eggs one at a time. Add pumpkin. Add the dry mixture and milk slowly and alternately. 

4. Fill cups with 1 level large cookie scoop and 1 level small cookie scoop.

5. Bake for 23 minutes.

Frosting:

1. Mix the cream cheese and butter together for a hot sec until very light and fluffy, maybe even 10 minutes if you feel up to it. Add confectioner’s sugar until the consistency is correct. Add vanilla and cinnamon and if it makes it too soft again add a little more confectioner’s sugar.