Pumpkin Spice Cupcakes

Adapted from Georgetown Cupcakes

Ingredients

2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground nutmeg
1/2 teaspoon salt 1 cup unsalted butter, at room temperature
2 cups sugar 
4 eggs
1 (15 oz) can pumpkin puree
2 tablespoons honey  

1/3 cup hot water

Notes / Directions

Preheat oven to 350 and grease or line cupcake pans. Sift together flour, baking powder, cinnamon, allspice, nutmeg, and salt and set aside. In a mixer, cream together butter and sugar for 3-5 minutes. Add eggs one at a time, mixing slowly after each egg. Mix in pumpkin puree and honey. Add 1/3 of the dry ingredients followed by 1/3 of the water. Mix thoroughly. Scrape down bowl as needed. Repeat process 2 more times. Scoop into baking pan and cook for 25-30 minutes. Let cool completely.

Makes 24 cupcakes

Frosting:

Ingredients

8 tablespoons unsalted butter, at room temperature
8 cups powdered sugar
1/2 teaspoon vanilla extract 

12 ounces cream cheese, at room temperature

4 teaspoons cinnamon

Notes / Directions

Beat hard for at least 2 minutes to make it light and fluffy. Generously pipe onto cupcakes.

You will have extra frosting. It is scaled to frost 36 cupcakes and you will only have 24. I recommend making cinnamon rolls to put the extra frosting on top of.