Cupcakes

1. Preheat the oven to 350°F. Prepare a 12-cupcake tray by lining them with paper liners.
2. Prepare dry ingredients. In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. Prepare wet ingredients. In a large bowl, whisk together eggs, oil, sugar, and pumpkin puree until just combined. Mix in the dry flour mixture until combined.
4. Bake. Scoop the batter into prepared cupcake pan, filling ⅔ full. Bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool on a cooling rack to prevent overcooking.

Frosting

1. Combine butter and cream cheese. Using a stand mixer with a paddle or whisk attachment or a hand mixer, beat the butter until light and fluffy. Add cream cheese. Continue to beat until it light and fluffy.
2. Add the powdered sugar. Beat on low until the sugar gets incorporated then increase the speed. Continue beating for about 3 minutes until fluffy.
3. Add vanilla extract and lemon juice. Continue beating until incorporated.
4. Frost the cooled cupcakes by hand with either an off-set spatula, a pipping bag with your desired tip, or simply a Ziploc bag with a corner snipped. Sprinkle the top of the frosting with a light dusting of ground cinnamon (optional).