Pumpkin Spice Cupcakes With Cream Cheese Frosting recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 ½ cups white sugar ¾ cup butter, softened 3 eggs 1 (15 ounce) can solid-pack pumpkin puree 2 ⅓ cups all-purpose flour 1 tablespoon pumpkin pie spice 1 tablespoon ground cinnamon ¾ teaspoon baking powder ½ teaspoon ground ginger 1 cup buttermilk 1 (8 ounce) package cream cheese, softened ½ cup butter, softened 4 cups confectioners' sugar 2 teaspoons ground cinnamon 1 teaspoon vanilla extract
Nutrition Info
- 345.3 caloriescarbohydrate: 53.8 gcholesterol: 59.3 mgfat: 13.8 gfiber: 1.1 gprotein: 3.4 gsaturatedFat: 8.4 gservingSize: -sodium: 173.9 mgsugar: 42.5 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Spice Cupcakes With Cream Cheese Frosting
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy, add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl, stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.