Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

5 172 191
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
5 172 191
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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CakenGifts.in User ID: 9144989 268961
Reviewed Jul. 4, 2017

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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."

MY REVIEW
rara_chel4 User ID: 8639561 238253
Reviewed Nov. 27, 2015

"My daughter won her cooking competition with these! They taste fantastic. Highly reccomend."

MY REVIEW
Jincyg User ID: 8639349 238245
Reviewed Nov. 27, 2015

"The cupcakes and icing turned out great. I doubled the recipe but instead of using 5 cups of sugar for the cupcakes, I only used 3. It came out perfectly sweet with the 3 cups."

MY REVIEW
sandygraby User ID: 7362005 237421
Reviewed Nov. 15, 2015

"Awesome taste. My family loved these. I had enough left over to make a small pumpkin loaf. Next time I am going to make this as loaves instead of cupcakes."

MY REVIEW
lauraklemin User ID: 8602645 236301
Reviewed Nov. 4, 2015

"Delicious! I've made these several times and have taken to work. Everyone raves about them and comes looking for more! My children also love them! People who don't like pumpkin have tried them and say they are awesome!"

MY REVIEW
Sparklejomama User ID: 8598273 236066
Reviewed Oct. 31, 2015

"After I submitted my review I saw it was for the Pumpkin Cupcakes and not the Pumpkin cookies!!!! So sorry! I did make these cupcakes also and they are scrumptious!"

MY REVIEW
vsmith8403 User ID: 8575215 235864
Reviewed Oct. 29, 2015

"Very moist and tastey. The frosting was delicious and the added cinnamon topped it off. My boyfriend who is not even a big sweets person ate them 2 days in a row and my kids LOVED them. Even better the next day!"

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