Delicious Pumpkin Cupcakes with Cream Cheese Icing

Lauren Hebrank

By
@lauren4004

This is my families favorite! I have to stock up on canned pumpkin every Autumn so I can make it year-round. Enjoy!!


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Comments:

Serves:

24

Prep:

25 Min

Cook:

20 Min

Ingredients

CUPCAKES:

3/4 c
butter, softened
2 1/2 c
sugar
3
eggs
1 can(s)
pumpkin (15 ounces, or 1/2 of 30 ounce can)
2 1/3 c
all purpose flour
1 Tbsp
pumpkin pie spice
1 tsp
baking powder
1 tsp
ground cinnamon
3/4 tsp
salt
1/2 tsp
baking soda
1/2 tsp
ground ginger
1 c
buttermilk

CREAM CHEESE ICING:

8 oz
(1 package) cream cheese, softened
1/2 c
butter, softened
4 c
powdered sugar
1 tsp
vanilla extract
2 tsp
ground cinnamon

Directions Step-By-Step

1
In a large bowl, cream 3/4 cup of butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin.
2
Combine dry ingredients (flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda and ginger); add to the sugar/butter mixture alternatively with the buttermilk, beating well after each addition.
3
Fill paper-lined muffin cups 3/4 full. Bake at 350ยบ for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool for ten minutes before removing from pans to wire racks to cool completely.
4
FOR FROSTING: In a large bowl, beat cream cheese and 1/2 cup of butter until fluffy. Add the powdered sugar, vanilla and cinnamon. Beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen

About this Recipe

Course/Dish: Cakes
Other Tag: For Kids