Pumpkin Spice Cupcakes With Cream Cheese Frosting

Pumpkin spice cupcakes topped with cinnamon cream cheese frosting are a festive hit for Halloween and Thanksgiving.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 345 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¾ cup butter, softened
• 3 eggs
• 2 ⅓ cups all-purpose flour
• 1 cup buttermilk
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 1 tablespoon ground cinnamon
• ¾ teaspoon baking powder
• 2 ½ cups white sugar
• 1 tablespoon pumpkin pie spice
• 1 (15 ounce) can solid-pack pumpkin puree

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Step 2

Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.

Step 3

Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.

Step 4

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.

Step 5

Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.