PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

By KimberlyB

Ingredients

• Frosting:
• 3/4 cup butter, soften
• 2 1/2 cups sugar
• 3 eggs
• 15 ounces solid pack pumpkin or fresh
• 2 1/2 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 cream cheese, soften (8 ounces)
• 1 /2 cup butter
• 4 cups confectioners sugar
• 2 teaspoons ground cinnamon

Details

Adapted from amish365.com

Preparation

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.