Pumpkin Cupcakes with Cinnamon Buttercream Frosting

What you need:

For the Pumpkin Cupcakes:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar
• 4 large eggs
• 1 can (15 oz.) pureed pumpkin
• 3 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup milk [I used whole]

For the Cinnamon Buttercream Frosting:

• 1 cup unsalted butter, softened
• 1/2 tsp. ground cinnamon
• Pinch of salt
• 5 cups powdered sugar
• 1/4 to 1/2 cup heavy cream

Directions:

1. For the cupcakes: Using your stand mixer, beat butter and sugars together until smooth and fluffy.
2. Begin to add eggs, one at a time, and beat well after each one is added.
3. Add pumpkin and mix well.
4. In a medium bowl, stir flour, baking powder, cinnamon, baking soda, and salt together.
5. Add the flour mixture to the mixer bowl, alternating with the milk. You will want to start and end with the flour mixture. Do not overmix.
6. Divide batter in cupcake tin lined muffin/cupcake pan.
7. Bake at 350* for 15 to 18 minutes, or until a toothpick comes out of center of cupcake clean. I like to start checking mine at 15 minutes. Cool in pan for 5 to 10 minutes and then move to wire rack to cool completely.
8. For frosting: beat together butter, cinnamon, and salt until creamy.
9. Little by little, add the powdered sugar. Make sure it's smooth before adding more.
10. Once you have added all of the sugar, add cream until desired consistency is reached.
11. Pipe frosting onto cupcakes and decorate, if you'd like. I sprinkled mine with some gold sanding sugar and edible pearls.

Recipe from Eat Cake for Dinner