Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

1
Lauri Myers

By
@lauriscakes1

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!

Rating:

★★★★★ 4 votes

Comments:
Serves:
24
Prep:
20 Min
Cook:
35 Min

Ingredients

  • CUPCAKES

  • 2 c
    canned pumpkin
  • 2/3 c
    oil
  • 2 c
    granulated sugar
  • 1/2 c
    milk (or soymilk)
  • 2 tsp
    pure vanilla extract
  • 2 1/2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    each – ground cloves, nutmeg, and ginger
  • 1/2 tsp
    salt
  • 4
    eggs
  • ICING

  • 8 oz
    cream cheese, at room temperature
  • 4 Tbsp
    butter, at room temperature
  • 4 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1 tsp
    cinnamon

How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Step-by-Step

  1. To make the cupcakes:

    Preheat oven to 350F degrees. Line muffin pan with 24 cupcake liners.
  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.
  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.
  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.

Printable Recipe Card

About Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy




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