Pumpkin Cupcakes with Cinnamon Butter Cream Frosting

Cupcakes
 
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled 4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Frosting

Ingredients 
1 pound minus ½ cup powdered sugar
½ cup softened butter
1 tsp vanilla
1 ½ tsp cinnamon
3-4 Tbs Heavy cream

Directions
Combine all ingredients and whip until creamy. Add additional cream if necessary to achieve desired consistency. Makes 24 cupcakes

Garnish
If desired, top cupcakes with a few gingersnap cookie crumbles.