Pumpkin Spice Cupcake with Orange Blossom Frosting

Preheat oven to 180 degrees C (350 degrees F). Grease 14 cupcake tins or line a cupcake tin with 14 cupcake liners and set aside.

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), Simply Organic 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.

Fill the cupcake tins or liners with 2/3 cup of the mixture in each cup. Place in the warm oven and bake for 18 to 20 minutes or until a skewer inserted in the middle of the cupcake comes out clean.

Wait 10 minutes for the cupcakes to cool before transferring them onto a wire rack to cool completely.

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 Simply Organic 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.