Pumpkin Spice Cupcakes With Cream Cheese Frosting

desserts

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Servings: 2 dozen

Ingredients

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

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.

Recipe Courtesy Of

Taste of Home