Pumpkin Spice Cupcakes
These moist pumpkin spice cupcakes are bursting with warm autumn flavors of cinnamon, nutmeg, ginger, and clove, all swirled into a tender pumpkin-infused batter. Topped with silky cream cheese frosting and a dusting of cinnamon, they're the perfect cozy treat for fall gatherings or quiet afternoons with coffee.
Equipment
- stand or hand mixer
- cupcake cake pan
Ingredients
- 3/4 cup butter softened
- 2-1/2 cups sugar
- 3 large eggs room temperature
- 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
Instructions
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.