Taste of Home
Pumpkin Spice Cupcakes with Cream Cheese Frosting
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 2 dozen.
I discovered this wonderful pumpkin cupcake recipe 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
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3/4 cup butter, softened
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2-1/2 cups sugar
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3 large eggs, room temperature
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1 can (15 ounces) solid-pack pumpkin
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2-1/3 cups all-purpose flour
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1 tablespoon pumpkin pie spice
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon ground ginger
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1 cup buttermilk
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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4 cups confectioners' sugar
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1 teaspoon vanilla extract
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2 teaspoons ground cinnamon
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
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2.
Fill 24 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.
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3.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts
1 cupcake: 340 calories, 14g fat (8g saturated fat), 62mg cholesterol, 233mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 4g protein.
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