Wonderful recipe for Pumpkin Spice Cupcakes.

Thanks to Lee Anna and Melanie for sharing this wonderful pumpkin cake recipe, which was a "hit" at our last meeting.                                                      


Pumpkin Spice Cupcakes with Cream Cheese Frosting



24 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

• 3/4 cup butter, softened

• 2-1/2 cups sugar

• 3 eggs

• 1 can (15 ounces) solid-pack pumpkin

• 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

• FROSTING:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup butter, softened

• 4 cups confectioners' sugar

• 1 teaspoon vanilla extract

• 2 teaspoons ground cinnamon

Directions

• 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.

•

• 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.

•

• 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.