Preheat the oven to 350°. Line a 12-cup cupcake pan with paper liners.
In a large mixing bowl cream the butter and sugar until light and fluffy. Beat in the egg. Add the pumpkin puree and vanilla extract.
In another mixing bowl whisk together the flour, baking powder, spices, and salt.
Add the dry ingredients to the wet ingredients, alternating with the addition of the milk. Stir to combine.
Spoon the batter into the prepared baking pan, about ¼ cup of batter per cup.
Bake for 20 to 25 minutes or until a tester comes out with a few crumbs attached. Cool on a rack.
To prepare the frosting:
In a large mixing bowl, beat the butter until light and fluffy. Add the cream cheese and continue to beat until fluffy. Add the vanilla and powdered sugar and beat until well combined.
Frost the cooled cupcakes with the frosting. Chill until ready to serve.
Notes
Nutritional values are approximate and based on one cupcake. Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Freezing: Cupcakes freeze beautifully. The trick is to be sure not to overbake them. Then be sure to cool them completely on a rack before storing them in an airtight container or tiptop freezer bag. Store them in the freezer for up to six months in a deep freeze, 6 weeks in a refrigerator freezer. To serve: thaw the cupcakes on the counter before frosting.You can freeze frosted cupcakes as well. Just be sure to enclose them in a container where the frosting won't get smushed or smashed.