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Loading...| 3/4 cup soft salted butter | |
| 2 1/2 cups granulated sugar | |
| 3 large eggs | |
| 2 tablespoons oil | |
| 15 ounces pumpkin puree | |
| 2 1/3 cups all-purpose flour | |
| 1 tablespoon pumpkin pie spice | |
| 1 teaspoon baking powder | |
| 1 1/2 teaspoons cinnamon | |
| 3/4 teaspoon table salt | |
| 1/2 teaspoon baking soda | |
| 3/4 teaspoon ground ginger | |
| 1 cup buttermilk | |
| frosting | |
| 8 ounces cream cheese | |
| 1/2 cup room temperature butter | |
| 1 teaspoon vanilla | |
| 2 teaspoons cinnamon | |
| 4 cups powdered sugar |
| 1. | Preheat oven to 350 degrees Fahrenheit. |
| 2. | In a large bowl, cream together the butter and sugar until light and fluffy. |
| 3. | Beat in eggs, one at a time, followed by oil and pumpkin puree. |
| 4. | In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda, and ginger. |
| 5. | Gradually add dry ingredients to wet ingredients, alternating with buttermilk and mixing until just combined. |
| 6. | Pour batter into cupcake liners, filling each 3/4 full. |
| 7. | Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. |
| 8. | Let the cupcakes cool completely before frosting. |
| 9. | For the frosting, cream together cream cheese and butter until smooth. |
| 10. | Add vanilla and cinnamon, then gradually mix in powdered sugar until desired consistency is achieved. |
| 11. | Frost cupcakes and enjoy! |
These pumpkin cupcakes are moist, perfectly spiced, and topped with a delicious cream cheese frosting.
They are perfect for fall gatherings and Thanksgiving dinner.
These cupcakes are on the sweet side and should be enjoyed in moderation as part of a balanced diet.
Pumpkin is a nutritional powerhouse, high in vitamin A and fiber.
The cinnamon in this recipe has been shown to help regulate blood sugar levels and improve brain function.
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