Pumpkin Pie Cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pie filling)
• ½ cup buttermilk
• 4 ounces cream cheese, softened
• ¼ cup pumpkin puree (not pie filling)
• ¼ cup powdered sugar
• ½ teaspoon pumpkin pie spice
• 1 tablespoon milk or cream
• 8 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or cream
• Pinch of ground cinnamon for dusting

Instructions

1. Preheat the oven to 350°F and line a muffin pan with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
3. Cream butter and sugar until fluffy; add eggs one at a time and mix in vanilla and pumpkin puree.
4. Combine wet and dry ingredients alternately with buttermilk until just mixed.
5. Pour batter into liners and bake for 18-22 minutes; cool completely.
6. Mix cream cheese filling ingredients until smooth; core cupcakes and fill centers with the mixture.
7. For frosting, beat cream cheese and butter before gradually adding powdered sugar, then mix in vanilla and milk for consistency.
8. Frost cooled cupcakes and dust with cinnamon before serving.