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Pumpkin Spice Cupcakes with Cream Cheese Frosting

tasteofhome.com


Yield: 24 Cupcakes
Total Time: 50 minutes
Prep: 25 minutes
Bake: 20 minutes + cooling

Ingredients (cake)

  • 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 Tone's 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 Tone's Ground Cinnamon

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 degrees 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.


To Make the 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.



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