Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Jennifer got this recipe off of Pinterest Full credit goes to Nina Hendrick Food

Note:

The frosting here is what makes this recipe to die for. But there is a lot of it, so think about using any leftovers as a glaze (thinning with a little milk) or add a bit more powdered sugar to frost cookies. I'm even tempted to use it on my carrot cake or Persimmon cookies the next time I bake them.
Try these, Your family and friends will love you...Melt in Your Mouth Pumpkin Cookies

Ingredients

For Cupcakes (Can also be made into a cake) I made a three layer cake using 9' round pans.

2 cups Self-Rising Flour OR 2 Cups All-Purpose Flour + 2 tsp Baking Powder
1/2 tsp salt
2 tsp pumpkin pie spice
1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)
1/2 cup milk
1 tsp vanilla extract
1 cup packed brown sugar
1 cup granulated sugar
1/2 cup 1 stick) butter, room temperature or softened
3 large eggs, room temperature, lightly beaten

For Cinnamon Cream Cheese Frosting
If you decide to make a cake there will be frosting left over. (See Note!)

2 8 oz packages of Cream Cheese, room temperature 16 oz total
1 cup (2 sticks) unsalted butter, room temperature
2 lbs confectioner’s sugar i.e.. 32 ounce bag
2 tsp pure vanilla extract
2 tsp cinnamon plus extra for garnish


Instructions

Tips:
Keeping ingredients at room temperature for a little while before baking (eggs, milk, butter, cream cheese) leads to much more stable recipe results!
Use an ice cream scoop to transfer cupcake batter to baking cups!
Place a dish towel over the bowl of your stand mixer when adding your powdered sugar. This prevents a sugar explosion!
Use the Wilton 1mm Star Tip to frost.
Cream Cheese Frosting must be kept refrigerated.

For Pumpkin Spice Cupcakes
Preheat oven to 350 degrees. Add cupcake liners to a 12-cupcake pan, or grease pan. (For cake pans, I use Pan Release)
Mix flour (or flour+baking powder), salt, and pumpkin spice in medium bowl. Set aside.
Combine pumpkin puree, milk, and vanilla extract in a medium bowl. Set aside.
Cream brown sugar, sugar, and butter in the bowl of your stand mixer. Add eggs in thirds, mixing thoroughly between additions.
With your stand mixer on low, beat in flour mixture in thirds, alternating with half of the pumpkin puree, until all is combined.

Using an ice cream scoop, fill each section in the cupcake pan 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Repeat for second dozen.

For Cinnamon Cream Cheese Frosting
Cream together cream cheese and butter in stand mixer using paddle attachment.
Add half of the confectioner’s sugar, beat on low until combined. Add other half.
Once combined, add vanilla and cinnamon. Beat until combined.
Once cupcakes are cool, frost and add cinnamon for garnish.