Cake:

• 2 1/4 cups cake flour
• 2 1/2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp ginger
• 1/4 tsp allspice
• 3/4 cup Pumpkin Butter
• 1/3 cup vanilla yogurt
• 1/3 cup honey
• 1 tbsp vanilla
• 3/4 cup butter
• 1 cup brown sugar
• 3 large eggs

Frosting

• 8oz cream cheese, room temperature
• 1 stick butter, room temperature
• 2 cups powdered sugar (or more)
• 1/2 cup Pumpkin Butter

Make cake:

Preheat oven to 350°. Line cupcake pans with paper holders. Sift  flour and next 5 ingredients into medium bowl. Whisk pumpkin, yogurt, honey and vanilla in small bowl to blend. Using mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix dry ingredients into butter mixture alternately with pumpkin mixture.

Fill cupcake tins about 2/3 full. Bake about 25 minutes. Cool.

Make frosting:

Beat cream cheese and butter together.  Add pumpkin butter and mix well.  Add powdered sugar and mix until creamy.  Add more sugar, as necessary, to gain desired consistency.