Pumpkin Spice Cupcakes with Cream Cheese Frosting

I love the Pumpkin Spice bundt cake from Everything Bundt Cakes.  I found this recipe and if it's not the same recipe, then it's a darn good replica. I got it from The Taste of Home magazine.

3/4 c. butter, softened
2 1/2 c. sugar
3 large eggs
1 (15 oz.) solid-pack pumpkin
2 1/3 c. all-purpose flour
1 Tblsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground ginger
1 c. buttermilk

Frosting:
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
4 c. powdered sugar, sifted
1 tsp. vanilla extract

Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add pumpkin.  Combine Flour, pie spice, baking powder, cinnamon, salt, bakin soda and ginger, add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups 3/4 full.  Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool 20 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy.  Add powdered sugar, vanilla and cinnamon; beat until smooth.  Frost cooled cupcakes.
Yield: 24