…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.
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.
When you taste these, I promise, you’ll forgive me. The original recipe can be found at Taste of Home.
3/4 cup butter, softened
2-1/2 cups sugar
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
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
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.
- 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
- 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.
- Frost cupcakes.
4 Replies to “Pumpkin Spice Cupcakes…”
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!! 🙂
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!
At first I thought you had paid another visit to a bakery. Those look amazing!! They sound amazing too… I will have to try it.