Makes 24 cupcakes
1 hour plus cooling/frosting time
3/4 cup butter, softened
2-1/2 cups Evaporated Cane Juice Sugar
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon Olivenation pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground Canela cinnamon
3/4 teaspoon Trapani salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground Canela cinnamon
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. Frost cupcakes.
Recipe and photo courtesy of tasteofhome.com