PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

By stepjo7269

Taste of Home
By: Debbie Wiggins, Longmont, Colorado

Ingredients

• FROSTING:
• 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
• Directions
• ●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 degrees 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.

Details

Servings 2

Preparation

Step 1

Nutrition 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.