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!
- 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
- 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
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.
Beat softened cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla, and graham cracker crumbs. Frost cupcakes