Ingredients:
- 500 g white sugar
- 170 g butter, softened
- 3 eggs
- 1 (15 ounce) can solid-pack pumpkin puree
- 290 g all-purpose flour
- 6 g pumpkin pie spice
- 7 g ground cinnamon
- 3 g baking powder
- 0.9 g ground ginger
- 235 ml buttermilk
Frosting:
- 224 g cream cheese, softened
- 115 g butter, softened
- 500 g confectioners’ sugar
- 5 g ground cinnamon
- 5 ml vanilla extract
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- 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.
- 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.
- 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.
- 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.
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