Pumpkin Spice Cupcakes with Cream Cheese Frosting

By carvalhohm

Ingredients

• FROSTING:
• 3/4 cup butter, softened
• 2-1/2 cups sugar
• 3 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 2-1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon Spice Islands® pure vanilla extract
• 2 teaspoons ground cinnamon

Details

Servings 24
Adapted from tasteofhome.com

Preparation

Step 1

In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.


Nutrition Facts: 1 cupcake equals 340 calories,