Pumpkin Cupcakes with Cream Cheese Icing
Pumpkin Cupcakes with Cream Cheese Icing
This recipe makes 12 servings
Your family will gobble up these easy pumpkin cupcakes - our cream cheese icing makes them extra good. The kids can help decorate with sprinkles for a festive treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1-1/2 tsp pumpkin pie spice
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- Icing:
- 1 pkg cream cheese, softened
- 1 tbsp butter, softened
- 1 tsp vanilla
- 1 cup icing sugar
Preparation
Bake in centre of 375ºF (190ºC) oven until cake tester inserted in centre comes out clean, 25 minutes. Let cool on rack. (Make-ahead: Refrigerate in airtight container up to 2 days or individually wrap un-iced cupcakes in plastic and freeze up to one month. Ice before serving.)
Icing: In bowl, beat cream cheese, butter and vanilla until light and fluffy; beat in sugar until smooth. Spread on cupcakes.
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Source :
- Keywords : Dessert; Snacks; Vegetarian; Bake; Thanksgiving; Fall; Pumpkin;
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