Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

I have Pinterest to thank for this one. Pinterest can definitely be time-waster, but when I find a great recipe like this one, it makes it all seem worth it, right? (That way I can justify to myself continuing to spend time on Pinterest.)  :)

I have a recipe for Pumpkin Bars with cream cheese frosting which I always make at least once each fall, which I love. However, when I saw a recipe adding cinnamon to the cream cheese frosting, I decided I had to try these. I'm glad I did; they were delicious!

This recipe comes from Taste of Home. I used their original recipe this time, but would also like to try what looks like a slightly healthier version here, from Dulce Delicious. She also has some great pictures of the cupcakes, so check out her blog.

Here's the recipe:

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Cupcakes:
3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 can (15 ounces) pumpkin
2 1/3 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk (If you don't have buttermilk, just put 1 TBSP lemon juice in a measuring cup, and add enough milk to make one cup; let sit for a few minutes.)

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. In a separate bowl, 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 3/4 full. Bake at 350 degrees 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.

Frosting:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened (I reduced this to about 5 tablespoons, and it still turned out great)
4 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

In a large bowl, beat cream cheese and butter until fluffy. Add the powdered sugar, vanilla, and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen

*I made mini cupcakes, and baking them 14-15 minutes in my oven was just right.