As soon as fall rolls around, I have to make these at least once! They are super yummy and so fitting for the season. Enjoy!

Cupcakes

Ingredients:

  • 3/4 cup butter, softened
  • 2 1/2 cups of sugar
  • 3 eggs
  • 1 can solid packed pumpkin (15 ounces)
  • 2 1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Directions:

  1. Preheat oven to 350 F.
  2. In a large bowl, mix butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pumpkin pie spice, baking powder, cinnamon, salt, ginger, and baking soda. Add to creamed mixture alternatively with buttermilk, beating well after each addition.
  3. Fill cupcake liners 3/4 full and bake at 350 F for 20–25 minutes.

Frosting

Ingredients:

  • 8 ounces cream cheese (1 package), softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 teaspoons ground cinnamon

Directions:

In a large bowl, beat cream cheese and butter until light and fluffy. Add the powered sugar, vanilla, and cinnamon. Beat until smooth. Frost your cupcakes!

Makes 2 dozen.