Pumpkin Spice Cupcakes With Cream Cheese Frosting Recipe

READY IN: 45mins
Recipe by Lavender Lynn

Tweeted #1 recipe of the year by Taste of Home

Top Review by diner524

WOW!!!! Talk about an awesome flavored cupcake/frosting!! No wonder this was the #1 tweeted recipe from TOH, it is sooo good!!! I made a pan of cupcakes (12 count) and then I made a 9 X 11" pan, but now realize I should have used the 8 X 8 pan. I froze 10 of the cupcakes as well as the cake, plan to have these for Thanksgiving dessert. I plan on cutting the cake in half to make a double layered cake and then having some of the cupcakes to send home with the leftovers. Thanks so much for sharing the recipe and hopefully I will remember to get a photo of them when I pull them out for Thanksgiving! Made for PRMR Tag Game.

Ingredients Nutrition

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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