Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting are the perfect Autumn Flavors in a most, fluffy cupcake!
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
In a separate mixing bowl, combine flour, pumpkin pie spice, baking powder, ground cinnamon, salt, baking soda, and ground ginger.
Alternating between dry ingredients and buttermilk, slowly add into creamed mixture, beating mixture well after each addition.
Fill paper-lined muffin cups three-fourths full.
Bake at 350 degrees for 20-25 minutes.
Cool for 10 minutes before removing from pans to wire rack to cool completely.
In a large mixing bowl, beat cream cheese and butter until fluffy.
Add the powdered sugar, vanilla extract and cinnamon; beat until smooth.
Store in refrigerator.