High Altitude Pumpkin Spice Cupcake W/ Cinnamon Vanilla Buttercr

A perfect autumn cupcake. Spicy and sweet.

• Ready In: 40 mins
• Serves: 24
• Yields: 24 Frosted Cupcakes

Ingredients

•  cupcake
• 2 1⁄2 cups flour
• 2  teaspoons cinnamon
• 3⁄4 teaspoon nutmeg
• 3⁄4 teaspoon ginger
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 cup butter or 1⁄2 cup  oil
• 1  cup sugar
• 1⁄3 cup  packed brown sugar
• 3  large eggs
• 3⁄4 cup milk
• 1 1⁄4 pumpkin puree
•  frosting
• 1⁄2 cup  softened butter
• 3 1⁄2 confectioners' sugar
• 3  tablespoons milk
• 1 3⁄4 teaspoons vanilla
• 1  teaspoon cinnamon

Directions

1. Cupcake Directions.
2. Preheat oven to 350 degrees Fahrenheit. Line your cupcake pans with liners.
3. In a large bowl, sift together the flour, spices, salt, baking powder and baking soda and set aside.
4. In the mixing bowl, beat the melted butter, sugar and brown sugar until light and fluffy. Add the eggs, mixing well after each. Stir in milk and pumpkin, continuing to mix. Slowly stir in flour & spice mix and mix well. Pour batter into cupcake liners until they are 3/4 full.
5. Bake for about 20 minutes. You may need to adjust your baking time - test with a toothpick for doneness. Remove from oven & cool on a wire rack.
6. Frosting Directions.
7. Beat softened butter with electric mixer until light and fluffy.
8. Add confectioners sugar, 3 teaspoons milk and vanilla. Blend until mixed well.
9. Add cinnamon. Beat on medium about 1 more minute.
10. If frosting seems too stiff, add in 1-2 tables spoons of milk.
11. **Add additional or use less cinnamon or vanilla for taste if desired. This recipe is to my taste but could be a bit strong for some. My best advice would be to experiment with what tastes best for you.**.