Pumpkin Cupcakes 2009

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3/4 cup soft salted butter
• 2 1/2 cups granulated sugar
• 3 large eggs
• 2 tablespoons oil
• 15 ounces pumpkin puree
• 2 1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon table salt
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1 cup buttermilk
• frosting
• 8 ounces cream cheese
• 1/2 cup room temperature butter
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 4 cups powdered sugar

Recipe

• 1 preheat oven 350 degrees.
• 2 line muffin tins with paper liners.
• 3 cream butter and sugar until light and fluffy.
• 4 add in eggs one at a time, beating well after each to blend.
• 5 blend in oil.
• 6 add canned pumpkin and mix.
• 7 sift all measured dry ingredients together to blend.
• 8 add dry blend alternating with the buttermilk, starting with the flour and ending with flour.
• 9 blend well.
• 10 pour 3/4 full into each cupcake liner.
• 11 bake 20- 25 minutes until tester comes away clean.
• 12 check at the 20 minutes mark.
• 13 remove when done to a wire rack to cool completely.
• 14 to make frosting beat the cream cheese until smooth.
• 15 add the butter and blend very well, until fluffy and smooth.
• 16 add vanilla, cinnamon and icing powder, use only the amount you need to your desired thickness for spreading.
• 17 frost .
• 18 they store in a covered container very well, they are fluffy like a true cupcake, and yet moist.