Ingredients

• 2.5 cups white sugar
• 0.75 cups butter , softened
• 3 eggs
• 1 , 15 ounce
• 2.33 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 tablespoon ground cinnamon
• 0.75 teaspoons baking powder
• 0.5 teaspoons ground ginger
• 1 cup buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
3. 3 Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
5. 5 Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.

Nutrition per serving