Preheat the oven to 350ºF. Prepare a muffin tin with cupcake liners and cooking spray. Set aside.
In a large mixing bowl cream together butter and sugar until light and fluffy, about 3 minutes.
Add in the eggs and vanilla. Cream together until fully combined. Set aside.
In a medium bowl whisk together all of the dry ingredients. Slowly add the dry ingredients into the butter mixture. Alternate dry ingredients with buttermilk, beginning and ending with dry ingredients.
Once combined, fill cupcake liners 3⁄4 full and bake for 16-18 minutes or until the top springs back when you touch it (or it tests done with a toothpick).
Allow to cool completely before frosting.
Make the frosting:
Make frosting while cupcakes cool.
In the bowl of a stand mixer (or with a high powered hand mixer), cream the butter and powdered sugar until fluffy and smooth. Scrape the sides of the bowl as needed.
Add in salt, vanilla and allspice. Mix again until well combined.
Place in a piping bag with the desired tip. I like Wilton 1M or 2D.
Pipe onto cooled cupcakes in desired design and top with a sprinkle of cinnamon.
Store in an airtight container at room temperature.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**