Definitely a hit for Halloween!

Cupcakebakinfeind
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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; 13.8 g total fat; 59 mg cholesterol; 174 mg sodium. 53.8 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2013
thank you for the recipe the cake was wonderful it was moist and light. I admit I made a few small changes like I put in the sugar half white half brown and I mixed the spices myself. But I strongly recommend this to everyone! Read More
(6)

Most helpful critical review

Rating: 3 stars
10/30/2013
Frosting was wonderful but cake was not worth the effort. Read More
(3)
24 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/02/2013
thank you for the recipe the cake was wonderful it was moist and light. I admit I made a few small changes like I put in the sugar half white half brown and I mixed the spices myself. But I strongly recommend this to everyone! Read More
(6)
Rating: 5 stars
11/02/2013
thank you for the recipe the cake was wonderful it was moist and light. I admit I made a few small changes like I put in the sugar half white half brown and I mixed the spices myself. But I strongly recommend this to everyone! Read More
(6)
Rating: 4 stars
10/16/2013
These were very tasty cupcakes. I was hoping they would be a little lighter and less dense. My first pan ended up a bit under-done in the center even though the toothpick came out clean so I left the second pan in for about 27 minutes (better). The cinnamon cream cheese frosting is delicious! Read More
(5)
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Rating: 3 stars
10/30/2013
Frosting was wonderful but cake was not worth the effort. Read More
(3)
Rating: 5 stars
11/27/2013
This review is for the frosting only. Very good as written. Did not change a thing and it was very yummy. Will use again. Read More
(2)
Rating: 5 stars
10/22/2013
Made exactly as written and they are super moist and great spice ratio. They don't need oil to make them moist as some reviewers suggested and they don't need extra spice Read More
(2)
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Rating: 3 stars
11/26/2014
I wasn't a fan of the cupcake. Read More
(1)
Rating: 1 stars
05/05/2014
All I kept tasting was the sugar in my mouth. Read More
(1)
Rating: 5 stars
11/06/2015
I love it! After I took them out they started to fall but they are still yummy. They are very moist and I could taste the pumpkin very well. Overall they were pretty good. Read More
(1)
Rating: 5 stars
11/17/2013
amazing Read More
(1)