Pumpkin Spice Cupcakes from scratch

I made pumpkin spice cupcakes this past weekend for our pre-Thanksgiving feast with friends and everyone was raving about them. They're super moist and perfect for this time of year.

Preheat oven to 350 degrees

Cake

Cream 1 and 1/2 sticks of unsalted butter until smooth in a large bowl

Add 1 cup of sugar and 1 cup of firmly packed brown sugar and mix until smooth

Add 3 eggs one at a time and set aside

Combine 1 cup of pumpkin puree, 1/2 cup of buttermilk, and 1 tsp. of vanilla in a medium bowl and set aside

Combine 2 cups of all purpose flour, 2 tsp baking powder, 1 and 1/2 tsp. of cinnamon, and 1 tsp. of baking soda in a large bowl.

In thirds, alternately add the flour mixture and the buttermilk mixture to the butter mixture blending well until smooth.

To make a cake pour batter into three 8 inch pans and bake for 35-40 minutes at 350 degrees

To make cupcakes, pour batter into cupcake liners in a muffin pan and bake for approximately 25 minutes 

After the cakes have cooled, frost with cream cheese frosting

Cream Cheese Frosting

Beat one 8 oz. package of cream cheese and 1/2 cup of butter (both softened) until fluffy.

Gradually add 16 oz. of powdered sugar beating at low speed until blended.

Add 1 tsp. of vanilla beating until well blended

Makes about 30 cupcakes

Store any leftovers in the fridge as the frosting contains cream cheese ;-)

Joining Jessica and Ashley for Taste of Tuesday, hop on over and share a recipe with us.