Pumpkin Cupcakes with Cinnamon Buttercream Frosting
Recipe for cake from Half Baked
3 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1.2 tsp ginger
1/2 tsp nutmeg
2 sticks unsalted butter, softened
1 cup sugar
1 cup brown sugar
1 cup milk
1 1/2 cups pumpkin puree
Preheat oven to 350 degrees and line muffin pans with cupcake liners.
In a large bowl combine dry ingredients.
In mixer cream butter, granulated sugar and brown sugar until creamy.
Add eggs one at a time, beating well after each.
Add dry ingredients and milk until combined.
Mix in pumpkin.
Fill cupcake liners 2/3 full.
Bake for 18 minutes or until toothpick inserted in the middle comes out clean. Cool.
Once cupcakes are cool, frost with Cinnamon Buttercream Frosting.
Cinnamon Butter Cream
4 cups powdered sugar
1 stick butter, softened
1/4 cup milk
1 tsp vanilla
1 tsp cinnamon
Cream together butter, vanilla and cinnamon.
Gradually add powered sugar and milk, creaming together until well combined.