All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

2 ½ cups white sugar ¾ cup butter, softened 3 eggs 1 (15 ounce) can solid-pack pumpkin puree 2 ⅓ cups all-purpose flour 1 tablespoon pumpkin pie spice 1 tablespoon ground cinnamon ¾ teaspoon baking powder ½ teaspoon ground ginger 1 cup buttermilk 1 (8 ounce) package cream cheese, softened ½ cup butter, softened 4 cups confectioners' sugar 2 teaspoons ground cinnamon 1 teaspoon vanilla extract

Nutrition Info

345.3 calories carbohydrate: 53.8 g cholesterol: 59.3 mg fat: 13.8 g fiber: 1.1 g protein: 3.4 g saturatedFat: 8.4 g servingSize: - sodium: 173.9 mg sugar: 42.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
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.

2 dozen cupcakes

Definitely a hit for Halloween!