Is it too early to make pumpkin cupcakes today? No, I don’t think so. I just can’t wait for thanksgiving. I have wanted to try this recipe for a long time but always wound up making something else. Since I have everything on hand today I made it while my boy was taking nap in the afternoon. It turned out great. The cake is so moist. Everyone who had one loved it!
3/4 cup butter, softened
2 1/3 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon pumpkin pie spice
1/2 teaspoon ground ginger
1 cup buttermilk, room temperature
CREAM CHEESE FROSTING
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, pie spice and ginger in a large bowl; set aside.
3. Using stand mixer fitted with paddle, beat cream cheese and butter on medium speed until light and fluffy, about 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin; beat to combine. With the mixer on low speed, add flour mixture to pumpkin mixture alternately with buttermilk, end with flour mixture. Give batter final stir by hand.
4. Spoon the batter into a pastry bag or zip lock bag (cut a small hole in the corner). Fill paper-lined muffin cups 3/4 full.
5. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pan halfway through baking. Cool for 10 minutes before removing from pans to wire rack to cool completely.
6. FOR THE FROSTING; Using stand mixer fitted with paddle, beat cream cheese and butter on medium speed until light and fluffy, about 3 to 5 minutes. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Make : 2 dozen
Recipe adapted from Taste of Home