pumpkin cupcakes with cinnamon cream cheese frosting recipe

Name: Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 35 min
Yield: 24
Ingredients: ## CUPCAKES; 2 cup(s) canned pumpkin; 2/3 cup(s) oil; 2 cup(s) granulated sugar; 1/2 cup(s) milk (or soymilk); 2 teaspoon(s) pure vanilla extract; 2 1/2 cup(s) all-purpose flour; 1 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) each – ground cloves, nutmeg, and ginger; 1/2 teaspoon(s) salt; 4 - eggs; ## ICING; 8 ounce(s) cream cheese, at room temperature; 4 tablespoon(s) butter, at room temperature; 4 cup(s) powdered sugar; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) cinnamon

(4 RATINGS)

452 Pinches 1 Photo

Lauri Myers

Spencer, IA

Updated on Nov 5, 2011

My mom created a Pumpkin Bars recipe with Cream Cheese Icing, I took that recipe and played with it to make these cupcakes...they're really good!

Rate

prep time 20 Min

cook time 35 Min

method ---

yield 24 serving(s)

Ingredients

CUPCAKES
2 cups canned pumpkin
2/3 cup oil
2 cups granulated sugar
1/2 cup milk (or soymilk)
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon each – ground cloves, nutmeg, and ginger
1/2 teaspoon salt
4 - eggs
ICING
8 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

How To Make pumpkin cupcakes with cinnamon cream cheese frosting recipe

Step 1

To make the cupcakes: Preheat oven to 350F degrees. Line muffin pan with 24 cupcake liners.

Step 2

In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don’t use an electric mixer or overmix the batter as it may become too gummy.In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don’t use an electric mixer or overmix the batter as it may become too gummy.
Step 3

Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean.Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely before frosting.
Step 4

To make the Icing: In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing well until it’s all incorporated. Use immediately or refrigerate. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.
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