It’s that time of year…give me all the pumpkin spice cupcakes and lattes:)
Has anyone else noticed that some of the oddest food items have been pumpkin spiced this year…some things should just Not, ya know?:) Just my opinion as usual…
Back to these pumpkin spice cupcakes, I love love them(although I am trying to resist eating them) hah!!
I am not a big fan of the really heavy spice level in some pumpkin cake recipes. I purposely made this with cinnamon, ginger, and pumpkin spices but, very lightly spiced. Of course this can be adjusted according to taste.
The icing has a surprise ingredient that makes it the perfect complement to the cake which is cinnamon graham cracker crumbs, yumm yummy!
Pumpkin Spiced Cupcakes with Graham Cream Cheese Icing
Servings 24
Ingredients
- Cake:
- 3/4 cup butter , softened
- 2 cups sugar
- 3 large eggs
- 1 can (15 ounces) pumpkin
- 21/2 cups self-rising flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 cup buttermilk
- Icing:
- 1 (8 ounces) package cream cheese, softened
- 1/2 cup butter , softened
- 3 cups confectioners' sugar
- 1 tsp vanilla
- 1/2 sleeve cinnamon graham crackers , ground to crumbs
Instructions
- Preheat oven to 350 degrees.
- In large mixing bowl, cream softened butter and sugar until creamy and light.
- Add eggs and mix together one at a time.
- Add pumpkin and mix well.
- Fill paper lined muffin tins with 1/3 cup of batter.
- Bake at 20-25 minutes or until done.
- Cool and remove to wire racks to cool completely before icing.
- Frosting:
- Beat softened cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla, and graham cracker crumbs. Frost cupcakes