Ingredients
The following ingredients have 24 Servings
- 3/4 cup unsalted butter, (softened, but not melted)
- 1 and 1/2 cups white granulated sugar
- 1 cup brown sugar, (lightly packed)
- 3 large eggs
- 1 can (15 ounces) cooked pumpkin ((make sure it's not watery; I recommend Libby's))
- 1 cup buttermilk (divided; or 1 cup regular milk with 1 tablespoon vinegar)
- 1 teaspoon vanilla extract
- 2 and 1/3 cups white all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 package (8 ounces) full-fat cream cheese, (softened)
- 1/2 cup unsalted butter, (softened)
- 4 cups powdered sugar
- 1 and 1/2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Instruction
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
- In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy.
- Add in the eggs, one at a time, beating after each addition. Add in the pumpkin, 1/4 cup buttermilk, and vanilla extract
- In another bowl, combine the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. Mix. Add the dry ingredients to the wet ingredients in three parts, alternating each addition with 1/4 cup buttermilk (to use up the remaining 3/4 cup buttermilk).
- Fill the prepared muffin tin liners 3/4 full (this batter makes exactly enough for 24 cupcakes). Bake 20-25 minutes, in the center of the oven, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool 10 minutes before removing from pans to wire racks to cool completely.
- For the frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla and cinnamon; beat until completely smooth.
- Frost the cooled cupcakes. Best within 2-3 days.
