Pumpkin Spice Cupcakes With Cream Cheese Frosting

Ingredients

• Cupcakes:
• 2 1/2 cups white sugar
• 3/4 cup butter, softened
• 3 eggs
• 1 (15 ounce) can solid-pack pumpkin puree
• 2 1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 tablespoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• Frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners’ sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.

Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.

Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.