In the Fall desserts world, these pumpkin cupcakes with cinnamon frosting are some of the best sweet treats around. The cinnamon hinted fluffy frosting atop a moist pumpkin cake is delicious.
Preheat oven to 350 degrees. Line cupcake with cupcake liners. Set aside.
In a large bowl, whisk together dry ingredients: flour, baking powder, ground cinnamon, nutmeg, baking soda, and salt. Set aside.
In a large bowl, whisk together wet ingredients: pumpkin puree, sugars, vegetable oil and eggs.
Scoop cupcake batter into cupcake liners, ensuring that you do not fill it more than ⅔ full.
Bake for 12-15 minutes (until a toothpick inserted in the center comes out clean. Remove cupcakes from oven when done and let cool in pan for 3 minutes. Remove cupcakes from hot pan and place on wire rack for further cooling. You can frost once the cupcakes have completely cooled.
In your stand mixer, cream butter and shortening until creamy and smooth. Add the salt and water, mix until combined.
Turn mixer on low speed and slowly add 1 lb of powdered sugar and mix until creamy. You will need to scrape down the bowl several times.
Now, turn mixer on medium speed for 1 minute and mix. Turn mixer to slowest speed and add remaining 2 lbs of powdered sugar and vanilla. Blend mixture until creamy.
Add the ground cinnamon to buttercream. Mix on high speed until soft and fluffy.
Spread or pipe frosting onto the cooled pumpkin cupcakes. Enjoy!!
Adapted from Sarah's Bake Studio