Pumpkin Spice Cupcakes

3/4 cup butter, softened

2-1/2 cups Evaporated Cane Juice Sugar

3 eggs

1 can (15 ounces) solid-pack pumpkin

2-1/3 cups all-purpose flour

1 tablespoon Olivenation pumpkin pie spice

1 teaspoon baking powder

1 teaspoon ground Canela cinnamon

3/4 teaspoon Trapani salt

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 cup buttermilk

FROSTING:

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

2 teaspoons ground Canela cinnamon

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Recipe and photo courtesy of tasteofhome.com