Pumpkin Spice Cupcakes With Cinnamon Graham Icing Recipe

Name: Pumpkin Spice Cupcakes With Cinnamon Graham Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter softened; 2 cups sugar; 3 large eggs; 15 ounces pumpkin; 10 1/2 cups self rising flour; 1 teaspoon pumpkin pie spice; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1 cup buttermilk; 8 ounces cream cheese softened; 1/2 cup butter softened; 3 cups confectioners sugar; 1 teaspoon vanilla; 1/2 cinnamon graham crackers sleeve, ground to crumbs

Servings: persons

3/4 cup butter softened
2 cups sugar
3 large eggs
15 ounces pumpkin
10 1/2 cups self rising flour
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup buttermilk
8 ounces cream cheese softened
1/2 cup butter softened
3 cups confectioners sugar
1 teaspoon vanilla
1/2 cinnamon graham crackers sleeve, ground to crumbs

1
Preheat oven to 350 degrees.
2
In large mixing bowl, cream softened butter and sugar until creamy and light.
3
Add eggs and mix together one at a time.
4
Add pumpkin and mix well.
5
Fill paper lined muffin tins with 1/3 cup of batter.
6
Bake at 20-25 minutes or until done.
7
Cool and remove to wire racks to cool completely before icing.
8
Beat softened cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla, and graham cracker crumbs. Frost cupcakes

3358

kcal

Calories

135

Fat

495

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup butter softened, 2 cups sugar, 3 large eggs, 15 ounces pumpkin, and more.

Yes, Pumpkin Spice Cupcakes With Cinnamon Graham Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Cupcakes With Cinnamon Graham Icing

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