Celebrate fall with these pumpkin spiced cupcakes. Buttercream icing makes them even more delectable.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
48
calories
183 per serving
ingredients
- 2 cup sugar, granulated
- 1-1/4 cup canola oil
- 1 medium can pumpkin
- 4 eggs
- 2 cup all-purpose flour
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons baking powder
- 2-1/2 teaspoons cinnamon
- 1/2 teaspoons ginger, ground
- 1/4 teaspoons allspice
- 1-1/4 teaspoons kosher salt
- 1 stick butter
- 8 ounces cream cheese
- 1 pounds powdered sugar
- 2 teaspoons vanilla
- 1/2 teaspoons kosher salt
directions
Step 1
Preheat oven to 350°F.
Step 2
Cream together granulated sugar, oil, pumpkin and eggs until well mixed, about 2 minutes. In another bowl, sift together flour, baking soda and powder, cinnamon, ginger, allspice and salt. Add to wet ingredients and mix until smooth and combined, about 30 seconds (don't over-mix).
Step 3
Line muffin tins with cupcake liners. Pour batter into liners and bake 15-20 minutes at 350 (or make into a cake by pouring batter into a greased 10×13 pan and baking for 35-45 minutes). Cool completely on a cooling rack.
Step 4
Beat butter and cream cheese on high speed for 2 minutes. Add sugar, vanilla and salt. Mix until smooth. Frost each cupcake generously. Makes 24 regular size cupcakes or 48 mini cupcakes.
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