Thanksgiving Cupcakes Recipe: Moist and Spiced
Thanksgiving Cupcakes with a moist, spiced taste.
Ingredients
- 1¾ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ½ cup butter
- ¾ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 cup pumpkin
- ½ cup buttermilk
- Cream cheese frosting
- Food coloring
- Optional: Sprinkles
- Suggested Pairings: Cider milk
Instructions
- Whisk dry ingredients.
- Cream butter and sugar.
- Add eggs, pumpkin, and vanilla.
- Alternate dry and buttermilk.
- Fill liners ⅔ full.
- Bake at 350°F 18–22 min.
- Cool fully.
- Tint and pipe frosting.
- Serve on a white ceramic stand.
Notes
- Don’t overfill liners.
- Store 2 days at room temperature or freeze 2 months.
- Try the maple or mini variation.
- Pair with whipped cream.