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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Spice Cupcakes with Cream Cheese Recipe

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This recipe for Pumpkin Spice Cupcakes with Cream Cheese is from The Michael Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cp butter, softened
2 1/2 cps granulated sugar
3 eggs
1 can (15 oz) solid packed pumpkin
2 1/3 cps flour
1 tbsp pumpkin pie spice
1 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground ginger
1 cp buttermilk
frosting:
1 pkg (8 oz) cream cheese, softened
1/2 cp butter, softened
4 cps confectioners sugar
1 tsp vanilla extract
2 tsps ground cinnamon
Directions:
Directions:
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 cream mixture alternating with buttermilk., beating well after each addition.
5) Fill paper lined muffin cups, 3/4 ths full.
6) Bake 350f for 20 to 25 mins or until a toothpick inserted in the center comes out clean.
7) Cool for 10 mins before removing to wire racks to cool completely.
8) For frosting, in a large bowl, beat cream cheese and butter until light and fluffy.
9) Add confectioners sugar, vanilla and cinnamon; beat until smooth.
10) Frost cupcakes, and refrigerate leftovers.
Number Of Servings:
Number Of Servings:
24

 

 

 

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