Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cream Cheese Frosting


¾cup butter, softened
2-½cups Sugar
1can (15oz) solid-pack pumpkin
2-⅓cups all-purpose flour
1tbsp pumpkin pie spice
1tsp baking powder
1tsp cinnamon
¾tsp salt
½tsp baking soda
½tsp ginger
1cup buttermilk
1package (8oz) cream cheese, softened
½cup butter, softened
4cups confectioners' sugar
1tsp vanilla
2tsp cinnamon


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.