Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
These Pumpkin Cupcakes with Cinnamon Cream Cheese Icing have a beautiful orange hue and are full of warm spice flavor.
Servings: 24
Ingredients
Cupcake Batter
- 3/4 cup salted butter, softened
- 2 1/3 cups granulated sugar
- 3 large eggs
- 1 (15-ounce) can pumpkin puree
- 2 1/3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 cup buttermilk
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup salted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees and place paper liners in 24 muffin cups.
- In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Beat in pumpkin just until combined.
- Whisk together flour, pumpkin pie spice, baking powder, cinnamon, salt, baking powder, and ginger.
- Add flour mixture to butter mixture, alternating with buttermilk and adding the flour in 3 additions and the buttermilk in two.
- Fill the muffin cups 3/4 of the way full with batter.Bake 20 to 24 minuutes. Cool completely before frosting.
- To make frosting, beat cream cheese and butter until smooth. Beat in the powdered sugar, vanilla and cinnamon until smooth.
- Frost the cupcakes. Use a pastry bag fitted with a large tip if desired.
- Store in refrigerator.
Nutrition
Calories: 328kcal