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Pumpkin Spice Cupcakes With Cream Cheese Frosting

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“I'm making these tomorrow to take to my mom's on Sunday. They sound really good. I can't wait to try them. Cooking time doesn't include cooling time.”
READY IN:
45mins
SERVES:
24
YIELD:
24 Cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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