Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

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Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe
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Prep Time
25 min
Cook Time
20 min
Prep Time
25 min
Cook Time
20 min
  1. 3/4 cup butter, softened
  2. 2-1/2 cups sugar
  3. 3 eggs
  4. 1 can (15 ounces) solid-pack pumpkin
  5. 2-1/3 cups all-purpose flour
  6. 1 tablespoon pumpkin pie spice
  7. 1 teaspoon baking powder
  8. 1 teaspoon ground Tone's® Ground Cinnamon
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  13. 3/4 teaspoon salt
  14. 1/2 teaspoon baking soda
  15. 1/2 teaspoon ground ginger
  16. 1 cup buttermilk
  1. 1 package (8 ounces) cream cheese, softened
  2. 1/2 cup butter, softened
  3. 4 cups confectioners' sugar
  4. 1 teaspoon vanilla extract
  5. 2 teaspoons ground Tone's® Ground Cinnamon
  1. n 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 the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 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 the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.
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