Yeah, you caught me. I haven't posted in forever. I've baked many delicious things since my last post, including several other kinds of cheesecake, a French clafoutis, and some cookies. And I wasn't there to share them with you. Why? Because I'm mean. I'm just super mean. But I kind of feel bad, you know?
Kind of.
And so I'm doing you a favor by showing you these great pumpkin cupcakes with cinnamon cream cheese frosting. They're delicious, I tell you.
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| And you didn't even get to eat them. I'm a jerk. |
Ingredients
- 3/4 cup butter, softened
- 2-1/2 cups sugar
- 3 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 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 baking soda
- 1/2 teaspoon ground ginger
- 1 cup buttermilk
- 1 teaspoon ground cardamom (optional, but cardamom is AMAZING with pumpkin)
Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon (I added extra for additional color)
- Chopped walnuts, garnish
Directions
- 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. Refrigerate leftovers. Yield: 2 dozen.
Decorating
I used a Wilton 1M tip for these cupcakes. I also used chopped walnuts on the top because I was feeling slightly fancy.
