PUMPKIN SPICE CUPCAKES
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.
Provided by devonjean186
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line 24 muffin cups with paper wrappers.
- 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.
- 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.
Nutrition Facts : Calories 319.4, Fat 13.7, SaturatedFat 8.2, Cholesterol 59.5, Sodium 184.5, Carbohydrate 47.4, Fiber 0.5, Sugar 36.6, Protein 3.2
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