Ingredients
3/4 cup butter, softened2-1/2 cups sugar3 large eggs, room temperature1 can (15 ounces) solid-pack pumpkin2-1/3 cups all-purpose flour1 tablespoon pumpkin pie spice1 teaspoon baking powder1 teaspoon ground cinnamon3/4 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon ground ginger1 cup buttermilkFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened4 cups confectioners’ sugar1 teaspoon vanilla extract2 teaspoons ground cinnamon
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
