Pumpkin Spice Cupcakes

Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract. Whisk until the ingredients are well combined and the cupcake batter is smooth.
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full.
Bake the cupcakes for 20 minutes or until the tops of the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer the cupcakes to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for about 5 minutes until it is light and creamy.
Add the powdered sugar and mix on low speed until fully combined. Add in the vanilla extract and salt and mix well. Scrape the sides and bottom of the bowl as needed.
Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until it is smooth and creamy. Turn the mixer to the lowest speed and mix the frosting for several minutes to smooth out the frosting.

Fill a piping bag fitted with a Wilton 1M piping tip with the cream cheese frosting. Pipe a generous swirl of frosting onto the cupcakes. Sprinkle the cupcakes with additional pumpkin pie spice and decorate with cinnamon sticks, if desired.

Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve the cupcakes at room temperature for the best taste and texture.

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