I love fall! Everyday I feel like making something that will make the house smell like cinnamon. This will definitely do the job! These little cupcakes are a perfect fall treat.
3/4 c. (1 & 1/2 sticks) butter, softened
2 & 1/2 c. sugar
3 eggs
2 c, canned pumpkin
2 & 1/3 c. flour
1 T. pumpkin pie spice
1 t. cinnamon
1 t. baking powder
1/2 t. salt
1/2 t. baking soda
1/2 t. ground ginger
1 c. buttermilk
Cinnamon Cream Frosting
1 (8 oz.) block cream cheese, softened
1/2 c. (1 stick) butter, softened
4 c. powdered sugar
1 t. vanilla
1 t. cinnamon
For cupcakes, cream butter, sugar, and eggs in a large mixing bowl until fluffy.
Add pumpkin and mix well.
Add all dry ingredients and begin to mix.
When the batter begins to come together, add buttermilk.
Continue mixing until you get a nice, smooth batter.
Fill mini muffin cups about 2/3 full. Bake at 350 F for 10-12 minutes. Remove from cupcake pan and let cool. (For full-size muffins, bake for about 20-25 minutes.)
To make frosting, beat butter and cream cheese together. Add sugar, vanilla, and cinnamon. Beat until smooth.
Pipe frosting onto cooled cupcakes.
This recipe makes a TON of mini cupcakes! I like to place frosted cupcakes on a cookie sheet and freeze them. That way you can save them to give to friends, use them for a party, or just eat a few everyday for the whole month of October! Enjoy!
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