Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

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This pumpkin cupcake with a cinnamon cream cheese frosting is perfect for those cool fall days.
Pumpkin spice cupcakes
2 1/4 cups flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp salt
1 T baking powder
1/2 tsp baking soda
1/2 cup butter, softened
1 cup sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup milk
1 cup pumpkin puree
cinnamon cream cheese frosting
1 (8oz) pkg cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar
1 tsp vanilla
1 tsp ground cinnamon
1. Preheat oven to 375 degrees.  Grease 24 muffin cups, or line with paper cupcake liners. Sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, sugar, and brown sugar with an electric mixer until light and fluffy.  The mixture should be lighter in color.  Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.  Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared cupcake liners.
3. Bake until golden and the tops spring back when lightly pressed, about 25 minutes.  Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4. While the cupcakes are cooling, make the frosting by beating the cream cheese and butter with an electric mixer in a bowl until smooth.  Beat in the powdered sugar a little at a time until incorporated.  Add the vanilla extract and cinnamon; beat until fluffy.  Once the cupcakes are cool, frost with the cream cheese icing.
Makes 24 cupcakes.
Meal   SnackDish   Dessert
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes 
Features   Vegetarian

Rae Breeze

Member since Oct 2009

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