If you love a pumpkin cheesecake roll, but are like me and don’t have the time or skill to make one, this recipe is for you. Cupcakes are super easy for everybody to make and this frosting is to die for! This recipe would be a great addition to your Thanksgiving or Christmas menu. It will definitely be on mine.
Pumpkin Cupcakes
3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 can (15oz) solid pack plain pumpkin
2 1/3 cups flour
1 tbsp pumpkin pie spice
1 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground ginger
1 cup buttermilk
Cream butter and sugar until light and fluffy. Add eggs and pumpkin and mix well. Add dry ingredients, alternating with buttermilk (the mixture will be thick and buttermilk will help with mixing). Place batter in cupcake tins. Bake at 350 degrees for 20 minutes.
Cream Cheese Cinnamon Frosting
8 oz package cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 tsp vanilla
2 tsp ground cinnamon
Mix cream cheese and butter until fluffy. Add vanilla and cinnamon. Add powdered sugar. Beat until creamy.
These cupcakes are portion controlled little bites of heaven! That’s right….I said portion controlled! Of course, you control how BIG you make your cupcakes but that is between you and your waistline. Personally, I don’t care how many calories these have in them. They are just that good!
Lori is a content writer for Discount Party Supplies. Lori is married with three kids and hosts many family gatherings and parties. In her free time, Lori enjoys taking yoga classes and in her secret life she likes going to heavy metal concerts (but don’t tell the other soccer moms!).
