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Pumpkin Spice Cupcakes

Difficulty:Easy
Prep Time: Minutes
Serves:
Cook Time: Minutes

Ingredients

  • ■   butter
  • ■   16 oz (1 lb) Evaporated Cane Juice Sugar
  • ■   eggs
  • ■   solid-pack pumpkin
  • ■   all-purpose flour
  • ■   4 oz Olivenation pumpkin pie spice
  • ■   baking powder
  • ■   ground Canela cinnamon
  • ■   Trapani salt
  • ■   baking soda
  • ■   ground ginger
  • ■   buttermilk
  • ■   cream cheese
  • ■   confectioners' sugar
  • ■   2 oz vanilla extract
  • ■   ground Canela cinnamon

Description

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 tasteofhome.com

  • 1. In a large bowl, cream butter and sugar until light and fluffy.
  • 2. Add eggs, one at a time, beating well after each addition.
  • 3. Add pumpkin.
  • 4. 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.
  • 5. Fill paper-lined muffin cups three-fourths full.
  • 6. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • 7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 8. For frosting, in a large bowl, beat cream cheese and butter until fluffy.
  • 9. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth.
  • 10. Frost cupcakes.
  • 11. Recipe and photo courtesy of tasteofhome.com

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