2-3cupspowdered sugar(depending on the frosting consistency you want)
12Pumpkin candies, optional, for garnish
Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
In separate bowl combine flour, baking soda, baking powder, spices and salt.
Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.
Remove cupcakes to a cooling rack and cool completely before frosting.
For the frosting:
Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.
Frost the cupcakes and garnish with pumpkin candy, if desired.
Store: Store pumpkin cupcakes covered, in the refrigerator for 2-3 days after baking.Make-Ahead: These pumpkin cupcakes can be made up to 2 day in advance and stored (covered) in the refrigerator.Freeze: Frosted and unfrosted cupcakes can be stored in the freezer for 2-3 months.Adapted from Damn Delicious.