Dessert: Pumpkin Spice Cupcakes With Cream Cheese Frosting

Recipe by Cupcakebakinfeind Definitely a hit for Halloween!

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Spice Cupcakes With Cream Cheese Frosting

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 1/2 cups white sugar
3/4 cup butter, softened
3 eggs
1 (15 ounce) can solid-pack pumpkin puree
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1 cup buttermilk

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.

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