Pumpkin Spice Cupcakes with Cream Cheese Frosting
By JanetLynn198
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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