Pumpkin Cupcakes with Cinnamon Buttercream Frosting

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

4 eggs

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.

Frost cupcakes.