Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Yield: 12cupcakes
Prep: 30 minutesminutes
Cook: 20 minutesminutes
Total: 50 minutesminutes
These cupcakes are light and moist, topped with a fluffy cream cheese frosting!
5 stars (6 ratings)
Ingredients
1cupall-purpose flour
1teaspoonpumpkin pie spice
1teaspoonbaking powder
½teaspooncinnamon
½teaspoonbaking soda
½teaspoonsalt
1cuppumpkin puree
½cupsugar
½cupbrown sugar, packed
½cupvegetable oil
2large eggs
For the cinnamon cream cheese frosting
12tablespoonsunsalted butter, at room temperature
18-ounce package cream cheese, at room temperature
3cupsconfectioners’ sugar
½teaspoonvanilla extract
½teaspooncinnamon
9mellowcreme pumpkins candy, for garnish
Instructions
Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
Use a small offset spatula or a pastry bag fitted with decorative tip #807 to frost the cupcakes, garnished with pumpkins candy, if desired.