Pumpkin Spice Cupcakes w/ Cream Cheese Frosting TOH

Pumpkin Spice Cupcakes w/ Cream Cheese Frosting TOH

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup butter, softened

  • cups sugar

  • 3

    eggs

  • 1

    cup (15 oz) solid pack pumpkin

  • cups flour

  • 1

    tbsp. pumpkin pie spice

  • 1

    tsp baking powder

  • 1

    tsp. cinnamon

  • ¾

    tsp salt

  • ½

    tsp baking soda

  • ½

    tsp ginger

  • 1

    cup buttermilk

  • Frosting:

  • 1

    pkg (8 oz) cream cheese softened

  • ½

    cup butter, softened

  • 4

    cups confectionary sugar

  • 1

    tsp vanilla

  • 2

    tsp. ground cinnamon

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger, add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups 3/4 full. Bake at 250 for 20 - 25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners sugar, vanilla and cinnamon, beat until smooth. Frost cupcakes, refrigerate leftovers.


Nutrition

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