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Pumpkin Spice Cupcakes with Cream Cheese Frosting


This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special
24 ServingsPrep: 25 min. Bake: 20 min. + cooling

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  • 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 vanilla extract
  • 2 teaspoons ground cinnamon


Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 350°. 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 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 20-25 minutes
or until a toothpick inserted in the center comes out clean. Cool 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 confectioners’ sugar, vanilla and cinnamon; beat until
smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

Nutritional Facts: 1 cupcake equals 340 calories, 14 g fat (8 g saturated fat), 62 mg cholesterol, 233 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

© Taste of Home 2014

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