Pumpkin Cream Cheese Cupcakes

I found this recipe in the Rachael Ray magazine. I followed the recipe exactly for the cupcake, but I used a different frosting. The frosting in the magazine called for a ton of egg whites and it totally grossed me out. So I'm including the buttercream frosting I used.

Pumpkin Batter:
1 c. canned pumpkin
2 eggs
1 c. white sugar
1/2 c. oil
1 tsp. vanilla
1 1/2 c. flour
2 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
3/4 tsp. salt

Beat pumpkin, eggs, sugar, oil and vanilla together. Add dry ingredients and mix.

Cheesecake Batter:
8 oz. cream cheese, softened
1/2 c. powdered sugar
1 egg white
1/2 tsp. vanilla

Beat cream cheese and powdered sugar together for 3 minutes (I don't know why). Add egg white and vanilla and mix well.

Spray muffin liners. Layer each muffin cup with some pumpkin batter, then the cream cheese mixture, then the pumpkin batter. Bake until done, about 25 minutes, at 350 degrees. Let cool, and then frost.

Buttercream Frosting:
1/2 c. butter, softened
4 c. powdered sugar
1/4 c. milk
1 tsp. vanilla

I added about 1/4 c. brown sugar to this, then dusted the tops of each cupcake with a cinnamon/sugar mix we keep on hand for toast.

These take some work and don't make a lot (only 15), but they were really, really, yummy.