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Pumpkin Spice Cupcakes with Cream Cheese Frosting

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Rate this recipe 4.4/5 (34 Votes)

Ingredients

  • FROSTING:
  • 3/4 cup butter, softened
  • 2-1/2 cups Sugar
  • 3 eggs
  • 1 can (15oz) solid-pack pumpkin
  • 2-1/3 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp ginger
  • 1 cup buttermilk
  • 1 package (8oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 tsp vanilla
  • 2 tsp cinnamon

Details

Preparation

Step 1

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° for 20-25 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.

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