delicious pumpkin cupcakes with cream cheese icing
This is my families favorite! I have to stock up on canned pumpkin every Autumn so I can make it year-round. Enjoy!!
prep time
25 Min
cook time
20 Min
method
---
yield
24 serving(s)
Ingredients
- CUPCAKES:
- 3/4 cup butter, softened
- 2 1/2 cups sugar
- 3 - eggs
- 1 can pumpkin (15 ounces, or 1/2 of 30 ounce can)
- 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
- CREAM CHEESE ICING:
- 8 ounces (1 package) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
How To Make delicious pumpkin cupcakes with cream cheese icing
-
Step 1In 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.
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Step 2Combine 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.
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Step 3Fill paper-lined muffin cups 3/4 full. Bake at 350º 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.
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Step 4FOR 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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