Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
These cupcakes are light and moist, topped with a fluffy cream cheese frosting!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
For the cinnamon cream cheese frosting
- 12 tablespoons unsalted butter, at room temperature
- 1 8-ounce package cream cheese, at room temperature
- 3 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 9 mellowcreme 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.