Spice Cupcakes with Bourbon-Cinnamon Frosting

If you like bourbon then this is the recipe for you (or if you are like me and can't stand bourbon but loves a man that loves the brown juice). The Pumpkin spice cupcakes are technically muffins (they are mixed like a quick bread) but they are so soft and moist that I thought they would go well with a big dollop of frosting. The frosting recipe is a mix of a bunch of recipes that I looked at when trying to find the perfect bourbon frosting. The bourbon compliments the cinnamon perfectly and isn't overpowering at all. All these years I thought I didn't like Bourbon and it was only because I hadn't mixed it with butter and sugar first :)

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

4 oz cream cheese
1/2 stick butter
2 1/2 Tbsp Bourbon
2 cups confectioners sugar
1/2 tsp cinnamon
Method:

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture (flour & Baking powder) until just combined.

Divide batter among muffin cups (each should be about three-fourths full). Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 minutes.

Cool in pan for five minutes, then transfer muffins from pan to rack and cool to room temperature before frosting.

To make frosting combine cream cheese, butter and bourbon and beat until fluffy. Add 2 cups of confectioners sugar and cream until there are no lumps.

Apply large amounts of frosting for maximum happiness and general fat-assiness :)