Pumpkin Spice Cupcakes With Cream Cheese Frosting recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 ½ cups white sugar
¾ cup butter, softened
3 eggs
1 (15 ounce) can solid-pack pumpkin puree
2 ⅓ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon ground ginger
1 cup buttermilk
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Nutrition Info

345.3 calories
carbohydrate: 53.8 g
cholesterol: 59.3 mg
fat: 13.8 g
fiber: 1.1 g
protein: 3.4 g
saturatedFat: 8.4 g
servingSize: -
sodium: 173.9 mg
sugar: 42.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

  2. Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy, add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.

  3. Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl, stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.

  4. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.

  5. Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.

Recipe Yield

2 dozen cupcakes

Recipe Note

Definitely a hit for Halloween!

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