Spice Cupcakes with Pumpkin Filling and Ginger Cream Cheese Frosting
 
 
Author:
Serves: 12
Ingredients
  • For the Cupcakes
  • 2½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon nutmeg
  • ½ cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • For the Filling
  • ½ cup canned pumpkin
  • 4 ounces cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon pumpkin pie spice
  • For the Frosting
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground ginger
  • 3 cups confectioners’ sugar
Instructions
  1. Whisk the flour, baking soda, and spices together and set aside.
  2. Cream the butter and brown sugar together until light and fluffy.
  3. Beat in the eggs.
  4. Slowly and alternately add the milk and flour mixture in two additions and mix until combined.
  5. Fill each well of a paper-lined muffin tin about ⅔ full.
  6. Bake at 350 degrees for approximately 15-20 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  7. To make the filling, mix together the pumpkin, cream cheese, confectioners’ sugar, and pumpkin pie spice until well combined.
  8. When cupcakes are cool, simply cut a "cone" from the center, place the filling inside, and top with just the top of the removed cone (cut the excess away).
  9. To make the frosting, place the cream cheese, butter, vanilla, and ground ginger in mixing bowl and beat until combined.
  10. Slowly add the confectioner’s sugar one cup at a time, beating until the frosting is light and fluffy.
Notes
I halved the pumpkin dip recipe for filing purposes, but it can be easily doubled to enjoy apart from the cupcakes as well.
Recipe by Love & Flour at http://www.loveandflour.com/challenged-spice-cupcakes-with-pumpkin-filling-and-ginger-cream-cheese-frosting/