Babysitter's Journal

A few pictures of a few bundles of laughter.

Pumpkin Spice Cupcakes

This will be my first recipe post (one of many, I hope). I made this recipe for prayer meeting and everyone enjoyed it. The recipe comes from Wilton Home. It's part of the fall recipe section. Enjoy!

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Ingredients

24 ServingsPrep: 25 min. Bake: 20 min. + cooling

• 3/4 cup butter, softened
• 2-1/2 cups sugar
• 3 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 2-1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• 
  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 2 teaspoons ground cinnamon

Directions

• 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 the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 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 the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

Nutrition Facts: 1 cupcake equals 340 calories, 14 g fat (8 g saturated fat), 62 mg cholesterol, 233 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.