Your family will gobble up these easy pumpkin cupcakes - our cream cheese icing makes them extra good. The kids can help decorate with sprinkles for a festive treat.
This recipe makes 12 servings
|2 cups (500 mL) all-purpose flour||1 cup (250 mL) granulated sugar|
|1-1/2 tsp (7 mL) pumpkin pie spice||1-1/2 tsp (7 mL) baking powder|
|1 tsp (5 mL) baking soda||1/2 tsp (2 mL) salt|
|2 eggs||1 cup (250 mL) canned pumpkin|
|1/2 cup (125 mL) buttermilk||1/4 cup (50 mL) vegetable oil|
|Icing:||1 pkg cream cheese, softened|
|1 tbsp (15 mL) butter, softened||1 tsp (5 mL) vanilla|
|1 cup (250 mL) icing sugar|
n large bowl, whisk flour, sugar, pie spice, baking powder, baking soda and salt. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil. Pour over dry ingredients; stir just until moistened. Spoon into large paper-lined muffin cups, filling to top.
Bake in centre of 375ºF (190ºC) oven until cake tester inserted in centre comes out clean, 25 minutes. Let cool on rack. (Make-ahead: Refrigerate in airtight container up to 2 days or individually wrap un-iced cupcakes in plastic and freeze up to one month. Ice before serving.)
Icing: In bowl, beat cream cheese, butter and vanilla until light and fluffy; beat in sugar until smooth. Spread on cupcakes.