Pumpkin Spice Cupcakes with Cream Cheese Frosting
Shelly
ingredients
- 3/4 c. butter, softened
- 2 1/2 c. sugar
- 3 eggs
- 15 oz. pumpkin
- 2 1/3 c. all-purpose flour
- 1 Tbsp. pumpkin pie spice
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground ginger
- 1 c. buttermilk
- Frosting:
- 8 oz. cream cheese, softened
- 1/2 c. butter, softened
- 4 c. confectioner’s sugar
- 1 tsp. vanilla
- 2 tsp. ground cinnamon
directions
- 1
In a large bowl cream butter and sugar until light and fluffy.
- 2
Add eggs, one at a time, beating well after each addition. Add pumpkin.
- 3
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.
- 4
Fill paper-lined muffin cups 3/4 full.
- 5
Bake at 350° for 20-25 minutes or until toothpick comes out clean.
- 6
Cool completely.
- 7
For frosting in a large bowl beat cream cheese and butter until fluffy.
- 8
Add the confectioner’s sugar, vanilla and cinnamon; beat until smooth.
- 9
Frost cupcakes and refrigerate leftovers.
notes
Frosting piped onto cupcakes looks very appealing
Source: Shelly
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