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Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

  • 24servings
  • 45minutes
  • 340calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 2-1/2 cups sugar

  3. 3 eggs

  4. 1 can (15 ounces) solid-pack pumpkin

  5. 2-1/3 cups all-purpose flour

  6. 1 tablespoon pumpkin pie spice

  7. 1 teaspoon baking powder

  8. 1 teaspoon ground cinnamon

  9. 3/4 teaspoon salt

  10. 1/2 teaspoon baking soda

  11. 1/2 teaspoon ground ginger

  12. 1 cup buttermilk

  13. FROSTING:

  14. 1 package (8 ounces) cream cheese, softened

  15. 1/2 cup butter, softened

  16. 4 cups confectioners' sugar

  17. 1 teaspoon vanilla extract

  18. 2 teaspoons ground cinnamon

Instructions Jump to Ingredients ↑

  1. Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe photo by Taste of Home 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° 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. Yield: 2 dozen.

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