Pumpkin Cupcakes with Buttercream Frosting
Celebrate fall with these pumpkin spiced cupcakes. Buttercream icing makes them even more delectable.
preparation
preparation time
0 mins
cook time
0
servings
48
calories
183
ingredients
2 cup sugar granulated
1.25 cup canola oil
1 medium can pumpkin
4 eggs
2 cup all-purpose flour
1.5 teaspoons baking soda
1.5 teaspoons baking powder
2.5 teaspoons cinnamon
0.5 teaspoons ginger ground
0.25 teaspoons allspice
1.25 teaspoons kosher salt
1 stick butter
8 ounces cream cheese
1 pounds powdered sugar
2 teaspoons vanilla
0.5 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.
Kenmore
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