Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

(adapted from Kraft)

1 box French Vanilla cake mix
1 & 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 (15 oz) can pumpkin
1 (8 oz) container sour cream
1/4 cup oil
3 eggs

for the frosting:
8 oz. cream cheese, at room temperature
6 TBSP salted butter, at room temperature
1 lb. powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350. Line 22 muffin cups with liners.

Whisk together the cake mix and spices. Add in the remaining cake ingredients. Mix on low until combined, then beat 2 minutes on medium.

Scoop the batter into the lined tins and bake for 20 minutes, or until done. Let cool in the pan for 10 minutes, then remove to cool completely on wire racks.

To make the frosting, beat together the cream cheese and butter until combined. Add the sugar in three additions, scraping the bowl as needed. Beat in the vanilla and cinnamon.

(If frosting the cupcakes generously, like these roses, double the recipe.)

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