Pumpkin Spice Cupcakes

Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and pumpkin pie spice.
Add in pumpkin puree, milk, vegetable oil, egg, and vanilla extract. Whisk the wet ingredients into the dry ingredients until full incorporated. Do not overmix.
Portion the cupcake batter into the cupcake liners ¾ full using a large cookie scoop for even cupcakes.
Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched or an inserted toothpick comes out clean.
Remove the pan from the oven and allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add room temperature butter and cream cheese. Whip on medium speed for 2 to 3 minutes, scraping the sides of the bowl occasionally.
Add half of the powdered sugar and mix on low until combined. Add the remaining half of the powdered sugar and continue to mix.
Add in vanilla extract and salt.
Turn the mixer to medium-high speed and whip for 2 to 3 minutes, scraping the sides of the bowl occasionally. Whip until the cream cheese frosting is light, fluffy, and smooth.

To frost the cupcakes as shown in the pictures, you will need a piping bag fitted with a Wilton 1M tip. Create an "ice cream swirl" of buttercream frosting on top of the cooled cupcakes. Start in the center, swirl outward to cover the cupcake and then swirl upward.
Once the cupcakes are frosted, sprinkle on some additional pumpkin pie spice if desired.

Pumpkin spice cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature to serve.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.