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Antipasti - Appetizers

Pumpkin Spice Cupcakes

Prep Time: Minutes
Cook Time: Minutes



3/4 cup butter, softened 2-1/2 cups Evaporated Cane Juice Sugar 3 eggs 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 FROSTING: 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

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