Pumpkin Spice Cupcake with Orange Blossom Frosting

In a large bowl mix together the All-Purpose Flour (1 cup) , Pumpkin Pie Spice (2 Tbsp) , Salt (1 pinch) , Baking Powder (1/4 tsp) and Baking Soda (1/4 tsp) .

In another bowl, use an electric whisk to mix together the Canned Pumpkin Purée (1 3/4 cups) with Caster Sugar (1 cup) , Eggland's Best Classic Eggs (2) , Vanilla Extract (1 tsp) and Evaporated Milk (3/4 cup) . Add the dry ingredients into the wet mixture and stir until it's well combined.

Prepare the frosting. In a large bowl, use an electric whisk (or a stand mixer fitted with a paddle attachment), to slowly beat the Unsalted Butter (3/4 cup) and gradually add the Powdered Confectioners Sugar (2 1/2 cups) .

Then, add the Cream Cheese (1/2 cup) , Orange Blossom Water (1 tsp) , and Vanilla Extract (1 tsp) . Mix until smooth and fluffy.

Top the cupcakes with frosting as desired. Decorate with chopped Candied Pecans (to taste) , and a light pinch of Simply Organic Cinnamon, Ground (to taste) or pumpkin spice.