Pumpkin Spice Cupcakes With Cream Cheese Frosting |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I'm making these tomorrow to take to my mom's on Sunday. They sound really good. I can't wait to try them. Cooking time doesn't include cooling time. Ingredients:
3/4 cup butter, softened |
2 1/2 cups sugar |
3 eggs |
1 (15 ounce) can 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 |
1 (8 ounce) package 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. Add eggs, one at a time, beating well after each addition. Add pumpkin.
2. 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.
3. 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.
4. 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.
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