A pumpkin spice cupcake with a cinnamon cream cheese frosting.
Preheat oven to 350 degrees (F).
Line cupcake pan with paper liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
In a large bowl, mix together brown sugar, granulated sugar, melted butter, and eggs.
Add dry ingredients to the sugar mixture and mix until smooth.
Lastly, mix in the pumpkin until thoroughly blended.
Scoop the batter evenly into the cupcake liners.
Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean.
Let cool before frosting.
Beat cream cheese, butter, vanilla, and cinnamon in large bowl until well blended.
Gradually add powdered sugar and beat until frosting is smooth.
Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip.
If you like your frosting piled high, make 1-1/2 batches of the Cinnamon Cream Cheese Frosting.
Makes 24 cupcakes
https://cinnamonsugarandalittlebitofmurder.com