1 ½ cups all-purpose flour
1 cup granulated sugar
1 cup pumpkin puree
2 large eggs
1 tsp baking powder
1 tsp cinnamon
¼ tsp salt
½ cup butter (softened)
2 cups powdered sugar (for frosting)
2 tbsp milk
1 tsp vanilla extract
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Incorporate the pumpkin puree and vanilla extract until combined.
Gradually fold in the dry ingredient mixture to the wet mixture. Mix until just combined; do not overmix!
Use a scoop or spoon to fill each cupcake liner about 2/3 full with the batter.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack.
In a bowl, beat the softened butter and powdered sugar together until smooth. Add milk and cinnamon, mixing until fluffy.
Once the cupcakes have cooled completely, generously frost each one with the cinnamon frosting using a knife or pastry bag.
Enjoy these cupcakes fresh or store them in an airtight container for a few days.
