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.
- Portion size 12 servings
Ingredients
Icing:
Method
In 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.
