Pumpkin Spice Cupcakes

Submitted by devonjean186

"A moist, fluffy cake filled with the spices and aromas of fall, topped with a creamy not-too-sweet cream cheese frosting. Sound good? Make these cupcakes! They are so tasty...they taste like fall. In a cupcake."

 

• Ready In: 35mins
• Ingredients: 15
• Yields: 24 cupcakes
• Serves: 24

ingredients

• 3⁄4 cup unsalted butter, softened
• 2 1⁄2 cups granulated sugar
• 3 eggs
• 1 (15 ounce) can pumpkin
• 2 1⁄3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground ginger
• 1 cup buttermilk
• 1⁄2 cup butter, softened
• 1 (8 ounce) package cream cheese (neufchatel would work as well)
• 3 cups confectioners' sugar
• 1⁄2 teaspoon vanilla

directions

1. Preheat oven to 350 degrees. Line 24 muffin cups with paper wrappers.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin and mix well. Put flour, pumpkin pie spice, cinnamon, salt, baking soda, and ginger through a sift and whisk until combined. Add alternatively with the buttermilk. Fill muffin cups 3/4 full and bake 20-25 minutes until a toothpick comes out clean. Cool 10 minutes before transferring to a wire rack.
3. For the cream cheese icing, cream butter and cream cheese until light and fluffy. Add sugar in 2 parts, beating well after each addition. Add vanilla, mix well. Load into a piping bag with a round nozzle. Pipe or spread frosting onto each cupcake. Sprinkle with cinnamon if desired.