How To Make Pumpkin Spice Cupcakes With Cream Cheese Frosting?
Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 10 mins
Total Time: 50 mins
Servings: 24
Yield: 2 dozen cupcakes
Cook Time: 20 mins
Additional Time: 10 mins
Total Time: 50 mins
Servings: 24
Yield: 2 dozen cupcakes
Ingredients
Cupcakes:
- ¾ teaspoon baking powder
- ½ teaspoon ground ginger
- ¾ cup butter, softened
- 2 ½ cups white sugar
- 3 eggs
- 1 (15 ounce) can solid-pack pumpkin puree
- 2 ⅓ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 tablespoon ground cinnamon
- 1 cup buttermilk
Frosting:
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 4 cups confectioners’ sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Directions
Step 1:Preheat the oven to 350 degrees F (175 degrees C). line 24 muffin tins with paper cups.
Step 2:Beat white sugar and 3/4 cup butter in a bowl with an electric mixer until smooth and creamy; add one egg after each addition and beat well. Stir the pumpkin into the creamy butter mixture.
Step 3:Combine flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder and ginger in a bowl; stir into buttercream alternately with buttermilk until smooth. Fill each muffin tin 3/4 full with the batter.
Step 4:Bake in preheated oven until a toothpick inserted into the centre of a muffin comes out clean (20 to 25 minutes). Cool in the muffin tin for 10 minutes before transferring to a wire rack.
Step 5:Beat cream cheese and 1/2 cup butter in a bowl with an electric mixer until fluffy. Stir the icing sugar, 2 teaspoons cinnamon and vanilla extract into the buttercream until the icing is smooth. Spread the icing on each muffin.
