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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Makes 24. Ingredients:
3/4 cup butter, softened |
2-1/2 cups sugar |
3 eggs |
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 |
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.
3. Add pumpkin.
4. 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.
5. Fill paper-lined muffin cups three-fourths full.
6. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
8. For frosting, in a large bowl, beat cream cheese and butter until fluffy.
9. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth.
10. Frost cupcakes.
11. Refrigerate leftovers.
12. Yield: 2 dozen.
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