Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients
Pumpkin Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil , or canola
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup pure pumpkin
  • 1/3 cup milk

Cinnamon Cream Cheese Frosting

  • 2/3 cup unsalted butter , softened
  • 6 oz cream cheese
  • 1 teaspoon cinnamon , I often do 1 1/2
  • 1 teaspoon vanilla extract
  • 3 – 3.5 cups powdered sugar
  • 1-2 tablespoons cream , as needed

Instructions
Pumpkin Cupcakes

  1. Preheat the oven to 350F degrees. Line muffin pans with muffin papers, you’ll end up with about 18 cupcakes.
  2. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
  3. In a large bowl beat together the oil, sugars, eggs & vanilla extract until no lumps remain (about 1-2 minutes).
  4. Mix in the pumpkin. 
  5. With the mixer on low speed mix in the flour mixture about 1/2 at a time alternating with 1/2 of the milk.
  6. Spoon the batter into the prepared muffin pan, filling each about 2/3 full. 
  7. Bake in the center rack of your oven for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.

Cinnamon Cream Cheese Frosting

  1. In a large bowl beat the butter until fluffy – about 2 minutes. Then beat in the cream cheese.
  2. Add in the cinnamon & vanilla extract. 
  3. Beat in the powdered sugar about 1 cup at a time, starting with the mixer on low speed. If the frosting seems too thick, beat in the whipping cream 1 tablespoon at a time.
  4. Frost the cooled cupcakes using a flat knife or piping bag. 

This article and recipe adapted from this site

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