Pumpkin Spice Cupcakes With Cream Cheese Frosting - Carolina Country

Pumpkin Spice Cupcakes With Cream Cheese Frosting

4.1/5 rating (10 votes)
Pumpkin Spice Cupcakes With Cream Cheese Frosting


  • ¾ cup butter, softened
  • 2½ cups sugar
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 2⅓ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • 1 cup buttermilk
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup butter, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon


  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.

  2. 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.

  3. 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.

Recipe courtesy of

Taste of Home

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4.1/5 rating (10 votes)

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Comments (1)

  • I love these cupcakes. They are a favorite of me and my family. Hell, I made these my freshmen year of college, and my RA, who said she hates pumpkin and pumpkin spice, absolutely loved these.

    Joe Kowzun |
    April 09, 2018 |

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