Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

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Ingredients

¾ cup butter, softened
2-½ cups sugar
3 eggs
1 can (15 ounces) solid-pack pumpkin
2-⅓ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
½ 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.
1 cupcake equals 340 calories, 14 g fat (8 g saturated fat), 62 mg cholesterol, 233 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.

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