Pumpkin Spice Cupcakes

3/4 cup butter, softened

2-1/2 cups sugar

3 eggs

1 can (15 ounces) solid-pack pumpkin

2-1/3 cups all-purpose 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

For the icing:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups Confectioners' sugar
1 teaspoon pure vanilla extract

½  teaspoon crystallized ginger, grated

¼  teaspoon ground cinnamon

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. 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 three-fourths full. Bake at 350° 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.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the Confectioners’ sugar, vanilla, ginger, and cinnamon; beat until smooth. If you are going to dip or pipe the icing onto the cupcakes, it also helps if the icing is slightly stiff so you may need to add more Confectioners’ sugar to achieve desired results. Grate a little crystallized ginger onto the top of the cupcakes as garnish.