1 can (15 ounces) solid-pack pumpkin 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) cream cheese, softened 1/2 cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract
2 teaspoons ground cinnamon
- 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.
Copyright 2013 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.