Halloween-Inspired Pumpkin Spice Cupcakes With Cream Cheese Frosting

Sunrise Senior Living  |  October 26, 2012

Trick or treat! Halloween is the perfect time to indulge your sweet tooth, but you may want to be cautious about some of the sweets you're eating.

Too much sugar is bad for your health and teeth, but if you're thinking of hosting a Halloween party, there's no reason why you can't splurge a little by baking some delicious treats for you and your guests.

Shake it up and instead of offering guests a variety of candy for their sweet tooth fix, try these delicious seasonal cupcakes. This is a crowd-pleasing way to incorporate the Halloween theme into your desserts. Pumpkin is a staple of this holiday and Fall season, so serving up these delectable treats is a great way to pay homage to the famous gourd.

Pumpkin Spice Cupcakes with Cream Cheese Frosting
Taste of Home

Serves 24

3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 can solid-pack pumpkin
2 1/3 cup all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk

1 package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Using a hand mixer, beat butter and sugar until fluffy. Add one egg at a time, mixing after each egg. Add pumpkin and continue to mix. In a separate bowl, mix in the flour, pie spice, cinnamon, salt, baking soda, baking powder and ginger. Add the spice mixture in batches, pouring the buttermilk in between each.

Line muffin tins with paper and fill three-fourths of the way. Bake for 20 to 25 minutes at 350 degrees. Cool for 10 minutes, then remove cakes and place them on wire racks to finish cooling.

Use a large bowl and hand mixer to soften cream cheese and butter. Mix until fluffy. Add confectioners' sugar, cinnamon and vanilla and stir until smooth. Frost cupcakes.