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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients


  • 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

    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. 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.
    2. 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.
    3. 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.

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