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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This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time.Debbie Wiggins, Longmont, Colorado Ingredients:
3/4 cup butter, softened |
2-1/2 cups sugar |
3 eggs |
1 can (15 ounces) solid-pack pumpkin |
2-1/3 cups king arthur unbleached 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. Preheat oven to 350°. 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 flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 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 confectionersâ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.
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