Rating: 4 stars
24 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2

Definitely a hit for Halloween!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cupcakes:
Frosting:

Directions

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

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  • 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.

Nutrition Facts

345 calories; protein 3.4g; carbohydrates 53.8g; fat 13.8g; cholesterol 59.3mg; sodium 173.9mg. Full Nutrition
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