Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
mmmmmm...... these are so good! and making them made my house smell of fall deliciousness! i found this recipe on pintrest and had to try it out. i took them to our hula studio's ohana picnic last saturday. i love the cinnamon in the frosting-adds some good flavor. definately a treat i will be baking again this fall!
here's the recipe from the taste of home website:
45
Ingredients
- 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 cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 cup buttermilk
FROSTING:- 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 teaspoons 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° 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.
Comments