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Pumpkin Cupcakes with Cinnamon Frosting

Use your pumpkin puree to make these sweet Halloween treats.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 24 Cupcakes
Course: Dessert
Calories: 266
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cupcake Batter
  • 3/4 Cup Butter softened
  • 1 1/2 Cup White Granulated Sugar
  • 1 Cup Brown Sugar
  • 3 Eggs
  • 15 Oz Pumpkin Puree
  • 1 Cup Buttermillk
  • 1 Tsp Vanilla
  • 2 1/3 Cup Flour
  • 1 Tbsp Nutmeg
  • 1 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 3/4 Tsp Salt or 1/4 tsp if Salted Butter was used
Cinnamon Frosting
  • 8 Oz Cream Cheese softened
  • 1/2 Cup Butter softened
  • 4 1/2 Cup Powdered Sugar
  • 1 1/2 Tsp Vanilla
  • 2 Tsp Ground Cinnamon

Equipment

  • Stand Mixer
  • Cupcake Liners

Method
 

Pumpkin Cupcakes
  1. Preheat the oven to 350°F. Prepare your muffin pan with cupcake liners .
  2. In a large bowl, mix the softened butter, white sugar, and brown sugar until light and fluffy.
  3. Beat in each of the three eggs. Add the pumpkin, buttermilk, and vanilla.
  4. In a separate bowl, combine the flour, nutmeg, cinnamon, ginger, baking powder, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet ingredients. Mix in about 1/3 of the dry ingredients at a time.
  6. Pour the batter into the cupcake liners. Each liner should be filled no more than3/4 of the way to the top.
  7. Bake20 - 25 minutes or until a toothpick inserted into the center comes out clean
  8. Cool for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
Cinnamon Frosting
  1. In a large bowl, mix cream cheese and butter until fluffy. Add powdered sugar, vanilla, and cinnamon. Beat until completely smooth.
  2. Frost the cooled cupcakes. Best within 2-3 days.

Notes

Recipe adapted from Taste of Home.