Pumpkin Spice Cupcakes
These Pumpkin Spice Cupcakes are everything fall baking should be. They're moist, fluffy, and loaded with warm spice.
Ingredients
- 3/4 cup butter softened
- 2 1/2 cups sugar
- 3 large eggs room temperature
- 1 can pumpkin puree 15 ounces
- 2 1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 cup buttermilk
For the frosting
- 8 ounces cream cheese softened
- 1/2 cup salted butter softened
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F and line muffin tray with paper liners (24 total).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then add pumpkin and stir.
- In another bowl, combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger. Stir to combine.
- Slowly add the dry mixture to the batter while beating. Then add the buttermilk and stir until well combined.
- Pour the mixture into the muffin cups until 3/4 full. Bake for 20-25 minutes. They’re done when a toothpick inserted comes out clean. Remove the cupcakes to a wire cooling rack.
- Meanwhile, add the cream cheese and butter to a bowl. Beat until fluffy. Add confectioners’ sugar, vanila, and cinnamon and beat until smooth.
- Once cupcakes are completely cooled, decorate with the frosting.
Nutrition
Calories: 265kcalCarbohydrates: 49gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 59mgSodium: 240mgPotassium: 91mgFiber: 1gSugar: 22gVitamin A: 3230IUVitamin C: 1mgCalcium: 47mgIron: 1mg
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