Halloween Pumpkin Cupcakes
cupcakes:
3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 can (15 ounces) pumpkin
2 1/3 cup flour
1 T pumpkin pie spice
1 t baking powder
1 t ground cinnamon
3/4 t salt
1/2 t baking soda
1/2 t ground ginger
1 cup buttermilk
icing:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners sugar
1 t vanilla extract
2 t ground cinnamon
orange food coloring (option; for fall/halloween fun!)
- 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. (**add food coloring here if you want a colored icing!) Frost cupcakes (I filled an icing bag and used a star tip).
Makes 2 dozen DELICIOUS pumpkin cupcakes!
Happy Halloween, Blog Followers!!!
Thanks for walking with us,
JL