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Pumpkin Spice Cupcakes with Cream Cheese Frosting

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
    2 dozen

Ingredients

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

Test Kitchen Tips
  • For tender baked goods like muffins and cakes, the key is to mix gently. It also helps to whisk your dry ingredients well first, before combining them with any wet ingredients.
  • Learn how to make cupcakes of all kinds with our ultimate guide.
  • These are bursting with autumn flavor, but if you want to take it over the top, try adding a little maple syrup to your frosting or a touch of maple extract to the cupcakes.
  • It's very easy to adjust the frosting consistency to your preference. Too stiff? Add milk a teaspoon at a time until the frosting is perfectly spreadable. Too thin? Beat in confectioner's sugar 1/4 cup at a time until thickened.
  • Nutrition Facts
    1 cupcake: 340 calories, 14g fat (8g saturated fat), 62mg cholesterol, 233mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 4g protein.