These pumpkin cupcakes are packed with fall flavor, from pumpkin puree to pie spice to cinnamon and ginger. A cinnamon cream-cheese frosting gives the cupcakes a superb taste and aroma.
Instructions
1
Make the batter
2
Preheat the oven to 350°F. Cream the butter and sugar together for five to seven minutes in a large bowl, mixing until the ingredients are light and fluffy. Add the eggs one by one, beating each one into the mixture before adding another. Add the pumpkin. In another large bowl, combine the flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda and ginger. Alternate adding the dry mixture and the buttermilk to the creamed mixture. Beat the batter well after each addition.
3
Bake the cupcakes
4
Line muffin cups with paper liners. Fill the cups 3/4 full and bake them for 20 to 25 minutes. A toothpick inserted in the center of the cupcakes should come out clean when the cupcakes are done baking. Let the cupcakes cool for 10 minutes in the pan, and then place them on a wire rack to cool down completely.
5
Mix the frosting
6
In a large, clean bowl, beat the cream cheese and butter together until the mixture is fluffy. Add the confectioners' sugar, then the vanilla and cinnamon. Beat the whole mixture until it's smooth and spreadable. Frost the cupcakes.
