Cupcake:

• 1 cup granulated sugar
• 4 tablespoons unsalted butter, room temperature
• ¼ cup Pennsylvania Dutch Pumpkin Spice Liqueur
• 1 cup pumpkin puree
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon pumpkin spice
• ¼ teaspoon salt

 

Frosting:

• 4 ounces cream cheese, room temperature
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• Pinch of salt
• ¾ cup heavy whipping cream

For the cupcakes: Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 10 muffin lines. Set aside. In a large bowl, beat the sugar and room temperature butter until fully combined and fluffy. Add liqueur and pumpkin puree until fully combined. Add eggs one at a time, mixing well between each addition.

In a small bowl combine the flour, baking soda, pumpkin pie spice and salt. Add the dry ingredients to the pumpkin mixture and mix until combined.

Pour the batter into the prepared muffin tin and place in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool completely.

For the frosting: In a medium bowl, combine the room temperature cream cheese, sugar, vanilla and salt. Mix until fully combined. In a separate medium bowl, whip the cream until stiff peaks form. Be sure not to over whip. Add about ¼ of the whipped cream into the cream cheese and mix until completely combined. Add the rest of the whipped cream and gently fold into the cream cheese mixture.

When the pumpkin spice cupcakes are cooled, you can use a knife or piping bag fitted with a piping tip to frost the cupcakes.