Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Preheat the oven to 350 F. Line two 12-count muffin tins with cupcake liners. Set aside.

In the bowl of a stand mixer combine the spice cake mix and canned pumpkin. Mix until combined then set aside. The recipe should make about 24 cupcakes.

In a small bowl dissolve the baking soda in the 1/3 cup water, stirring with a fork. Add the baking soda mixture to the mixing bowl along with the eggs, cinnamon and pumpkin pie space. Mix until evenly combined, scraping down the sides of the bowl a couple of times.

Scoop the cupcake batter into the cupcake liners. Bake for 18-25 minutes, until a toothpick stuck in the center of a cupcake comes out clean. Remove from the oven and allow cupcakes to cool before frosting.

Meanwhile add the softened butter, cream cheese, powdered sugar, cinnamon, and vanilla into the bowl of an electric mixture. Combine completely using a paddle attachment until completely smooth.

Once the cupcakes have cooled frost with the cream cheese frosting.