Pumpkin Spice Cupcakes with Cream Cheese Frosting

Total Time Prep: 25 min. Bake: 20 min. + cooling

Test Kitchen Approved

These pumpkin cupcakes are packed with fall flavor, from pumpkin puree to pie spice to cinnamon and ginger. A cinnamon cream-cheese frosting gives the cupcakes a superb taste and aroma.

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, 5-7 minutes. Add eggs, 1 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.

Nutrition Facts

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

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