Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

5 178 196
Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe
Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe photo by Taste of Home
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Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

Read Reviews
5 178 196
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 2-1/2 cups sugar
  • 3 large 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

Directions

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.
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.
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 each: 340 calories, 14g fat (8g saturated fat), 62mg cholesterol, 233mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 4g protein.

  • 3/4 cup butter, softened
  • 2-1/2 cups sugar
  • 3 large 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
  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 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.
  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

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Reviews forPumpkin Spice Cupcakes with Cream Cheese Frosting

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Mary User ID: 9289984 276546
Reviewed Oct. 22, 2017

"Hi - I'm about to try these out. Do you use salted or unsalted butter?

Update: Used salted butter - these are the best cupcakes I have ever cooked by far, and I'm not even a pumpkin fan! The pumpkin flavor is light and it balances so well with the cinammon cream cheese frosting! Thank you so much - I will be making these every fall for the rest of my life"

MY REVIEW
goodcook2015 User ID: 8639726 276549
Reviewed Oct. 21, 2017

"To Mary...I used salted butter and they turned out great. I only use unsalted if it's specified in the recipe."

MY REVIEW
Diana User ID: 9285038 276425
Reviewed Oct. 17, 2017

"This recipe is absolute perfection. I brought The cupcakes to a bake sale at work and couldn’t have gotten better reviews. I used powdered buttermilk, mixed in with the dry ingredients rather than liquid buttermilk, but the consistency was excellent; perfectly moist. These are perfect for Fall and I will make them over and over."

MY REVIEW
Maria User ID: 9256547 273421
Reviewed Sep. 24, 2017

"I used all organic ingredients. My husband gave these two thumbs up and said, 'intense pumpkin flavor!' Next time I make them, I will add raisins to the batter, and sprinkle crushed candied pecans over the frosting. Superb cupcakes and an easy recipe! Happy Fall, y'all!"

MY REVIEW
Sarah User ID: 8980558 273295
Reviewed Sep. 21, 2017

"So good I'm making these for my fall wedding!! Making sure the butter and cream cheese are at room temp helped ensure a silky smooth frosting. The spice level in both the frosting and the cupcake is spot on. The cupcakes have fresh, pure ingredients so they're heavier/denser than box mix cupcakes. These are on my Top 5 Cupcakes list!"

MY REVIEW
Kaelyn User ID: 9252400 273243
Reviewed Sep. 19, 2017

"These are the best!"

MY REVIEW
CakenGifts.in User ID: 9144989 268961
Reviewed Jul. 4, 2017

"I must be pleased for sharing your ideas. Thank you for the good writes up. It’s a brilliant job.

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MY REVIEW
Molly User ID: 8966234 256658
Reviewed Nov. 11, 2016

"I've made this recipe about five times and it comes out beautifully each time. I even made it for my sister's wedding and everyone loved it. The cupcakes are a little denser than a regular cupcake but i like them that way."

MY REVIEW
GinaRosati User ID: 8942238 254675
Reviewed Sep. 26, 2016

"I made these for a bake sale, and they were a huge hit!"

MY REVIEW
pjrad1724 User ID: 8126301 244356
Reviewed Feb. 23, 2016

"I made these a few weeks ago and have many requests for more and for the recipe. Making them this weekend for a pot luck dinner. Think I will make copies of the recipes to hand out, I know I'll be asked."

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