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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Chelsea's Messy Apron
  • 45 minutes
  • Serves 24

INGREDIENTS

3/4 cup

unsalted butter, (softened not melted)

1

and 1/2 cups white granulated sugar

1 cup

brown sugar, (lightly packed)

3

large eggs

1 can

pumpkin ((make sure it's not watery; I recommend Libby's))

1 cup

buttermilk (OR 1 cup regular milk with 1 tablespoon vinegar), (separated)

1 tsp

vanilla extract

2

and 1/3 cups white all-purpose flour

1 tbsp

pumpkin pie spice

1

and 1/2 teaspoons ground cinnamon

1/2 tsp

ground ginger

1 tsp

baking powder

1/2 tsp

baking soda

3/4 tsp

salt

1

package (8 ounces) full fat cream cheese, (softened)

1/2 cup

unsalted butter, (softened)

4 cups

powdered sugar

1

and 1/2 teaspoons vanilla extract

2 tsp

ground cinnamon

1 person Recommend This Recipe