Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe
Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe photo by Taste of Home

Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 24 servings

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

Nutritional Facts

1 cupcake equals 340 calories, 14 g fat (8 g saturated fat), 62 mg cholesterol, 233 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.

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 confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Pumpkin Spice Cupcakes with Cream Cheese Frosting in Fun Food 2009 2009

Nutritional Facts

1 cupcake equals 340 calories, 14 g fat (8 g saturated fat), 62 mg cholesterol, 233 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Pumpkin Spice Cupcakes with Cream Cheese Frosting

AVERAGE RATING
   (169)
RATING DISTRIBUTION
5 Star
 (152)
4 Star
 (10)
3 Star
 (5)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Sep. 26, 2014

This is the perfect autumn recipe! The cake is moist and boasts a mild pumpkin flavor that is perfectly spiced. The tang of the cream cheese frosting is mellowed with the warmth of cinnamon. The combination is divine! I made two 11X13 sheet cakes. I stacked one on top of the other with a thin layer of icing in between and a layer of frosting on top. It was devoured and all who tried it, loved it!

MY REVIEW
Reviewed Aug. 2, 2014

Can't wait to try

MY REVIEW
Reviewed Dec. 8, 2013

Really good. But were a bit spongy and some didn't rise.

MY REVIEW
Reviewed Dec. 2, 2013

LOVE LOVE LOVE

MY REVIEW
Reviewed Nov. 27, 2013

These are the best ever!!!

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