Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

Ingredients: 3/4 cup butter, softened, 2-1/2 cups sugar, 3 large eggs, room temperature, 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. Frosting: 1 package (8

ounces) cream cheese, softened, 1/2 cup butter, softened, 4 cups confectioners' sugar, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon. Turn the oven on to 350°. Beat butter and

sugar in a large bowl for five to seven minutes, or until light and fluffy. One egg at a time, add and beat thoroughly after each addition. Put in the pumpkin. Mix flour, baking powder,

cinnamon, salt, baking soda, ginger, pie spice, and baking powder. Add to creamed mixture in batches, mixing thoroughly after each addition. Spoon 24 muffin tins with paper liners three-

quarters full. When a toothpick inserted in the center comes out clean, bake for 20 to 25 minutes. Allow to cool for ten minutes before transferring from pans to wire racks to finish cooling.

Cream cheese and butter should be beaten until frothy in a large basin for frosting. Beat in cinnamon, vanilla, and confectioners' sugar until creamy. Cover cupcakes with frosting. Store leftovers in the refrigerator.

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