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