Pumpkin Spice Cupcakes with Cream Cheese Frosting

By pamdabear3383

Pumpkin Spice Cupcakes are even better topped with cream cheese frosting with a little cinnamon and pumpkin flavors added. A perfect fall dessert.

Ingredients

• FROSTING:
• 3/4 cup butter, softened
• 2 1/2 cups sugar
• 3 eggs
• 1 (15-ounce) can 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 (8-ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon

Details

Servings 24
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350°F.

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 three-fourths full. Bake at 350°F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. 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.