Pumpkin Cupcakes with Cream Cheese Frosting

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 flour1 cup (250 mL) granulated sugar
1-1/2 tsp (7 mL) pumpkin pie spice1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda1/2 tsp (2 mL) salt
2 eggs1 cup (250 mL) canned pumpkin
1/2 cup (125 mL) buttermilk1/4 cup (50 mL) vegetable oil
Icing:1 pkg cream cheese, softened
1 tbsp (15 mL) butter, softened1 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.

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