* Exported from MasterCook *
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Recipe By : Debbie Wiggins
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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3/4 cup butter -- softened
2 1/2 cups sugar
3 large eggs
15 oz pumpkin, canned -- solid-pack, (1 can)
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:
8 oz cream cheese -- softened, (1 pkg)
1/2 cup butter -- softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
This is a wonderful recipe I discovered and changed a bit to suit my
taste. I love the flavor of pumpkin and the cinnamon makes ordinary
cream cheese frosting extra special. When I made a batch for my
husband to take to work, he said they disappeared in record time.
Prep: 25 min.
Bake: 20 min. + cooling
Preheat oven to 350F. 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 flour, pie spice, baking powder,
cinnamon, salt, baking soda and ginger; add to creamed mixture
alternately with buttermilk, beating well after each addition.
Fill 24 paper-lined muffin cups three-fourths full. Bake 20 to 25
minutes or until a toothpick inserted in the center comes out clean.
Cool 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 confectioners' sugar, vanilla and cinnamon; beat until
smooth. Frost cupcakes. Refrigerate leftovers.
Test Kitchen Tips:
For tender baked goods like muffins and cakes, the key is to mix
gently. It also helps to whisk your dry ingredients well first,
before combining them with any wet ingredients.
These are bursting with autumn flavor, but if you want to take it
over the top, try adding a little maple syrup to your frosting or a
touch of maple extract to the cupcakes.
It's very easy to adjust the frosting consistency to your preference.
Too stiff? Add milk a teaspoon at a time until the frosting is
perfectly spreadable. Too thin? Beat in confectioner's sugar 1/4 cup
at a time until thickened.
Cal 340, Fat 14g, Carb 53g, Sod 233mg, Fiber 1g, Pro 4g
Review: I used all organic ingredients. My husband gave these two
thumbs up and said, 'intense pumpkin flavor!' Next time I make them,
I will add raisins to the batter, and sprinkle crushed candied pecans
over the frosting. Superb cupcakes and an easy recipe! Happy Fall, y'all!
Source:
"Originally published as Pumpkin Spice Cupcakes with Cinnamon
Cream Cheese Frosting in Fun Food 2009 Released to WEB"
S(Internet address):
https://www.tasteofhome.com/recipes/pumpkin-spice-cupcakes-with-cream-cheese-frosting/
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Per Serving (excluding unknown items): 342 Calories; 14g Fat (35.6%
calories from fat); 3g Protein; 53g Carbohydrate; 1g Dietary Fiber;
63mg Cholesterol; 260mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
NOTES : 2018 - 1111