“A moist, fluffy cake filled with the spices and aromas of fall, topped with a creamy not-too-sweet cream cheese frosting. Sound good? Make these cupcakes! They are so tasty...they taste like fall. In a cupcake.”
READY IN:
35mins
SERVES:
24
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Line 24 muffin cups with paper wrappers.
  2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin and mix well. Put flour, pumpkin pie spice, cinnamon, salt, baking soda, and ginger through a sift and whisk until combined. Add alternatively with the buttermilk. Fill muffin cups 3/4 full and bake 20-25 minutes until a toothpick comes out clean. Cool 10 minutes before transferring to a wire rack.
  3. For the cream cheese icing, cream butter and cream cheese until light and fluffy. Add sugar in 2 parts, beating well after each addition. Add vanilla, mix well. Load into a piping bag with a round nozzle. Pipe or spread frosting onto each cupcake. Sprinkle with cinnamon if desired.

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