Pumpkin Spice Cupcakes…

…with Cinnamon Cream Cheese Frosting. The kind that makes your eyes roll back in your head because you think you’ve expired and gone to Heaven.

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I tried to resist. I did.

I tried to make something–anything–without pumpkin…

but it was to no avail. It’s just so dang fabulous.

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When you taste these, I promise, you’ll forgive me. The original recipe can be found at  Taste of Home.

Ingredients

3/4 cup butter, softened
2-1/2 cups sugar
3 eggs
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

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Directions

In 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.

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.

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 heavenly cupcakes.

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Y.U.M.

Pumpkin Spice Cupcakes...
 
: 24
Ingredients
  • ¾ cup butter, softened
  • 2-1/2 cups sugar
  • 3 eggs
  • 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
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • 1 cup buttermilk
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Add pumpkin.
  4. 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.
  5. Fill paper-lined muffin cups three-fourths full.
  6. 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.
  7. Frost cupcakes.
Notes
FROSTING: 1 package (8 ounces) cream cheese, softened ½ cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 2 teaspoons ground cinnamon For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth.

4 Replies to “Pumpkin Spice Cupcakes…”

  1. Hi Launi,
    I’m your swap buddy for the Blogger’s Santa Swap! I know that what we get each other is supposed to be kept secret, but I actually need your help. I was wanting to also include a Restaurant.com certificate with your package. I just do not know where you would want to go, or if you would even like one?
    If you would, visit http://www.restaurant.com/index.asp?prti=1647&aid=10665295&pid=3145737 and let me know which restaurant you would like in your area, or if you would not like a certificate, let me know that as well.
    Please email me your response or comment it on my blog.
    I look forward to hearing from you!! 🙂

  2. These are my favorite pumpkin recipe so far!!! *:D* They turned out really good! I thought they would just be the same as regular spice cupcakes… but they were different than that. The icing was pretty tasty too!!! Good job always finding awesome eats!

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