Pumpkin Cupcakes With Lemon Cream Cheese Frosting

Name: Pumpkin Cupcakes With Lemon Cream Cheese Frosting
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 cupcakes
Cuisine: American
Ingredients: 1 1/4 c granulated sugar; 1 1/4 c canned pumpkin puree; 1/2 c vegetable oil; 2 eggs; 1 1/3 c all purpose flour; 2 tsp ground cinnamon; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ginger, ground; LEMON CREAM CHEESE FROSTING; 1 pkg 8oz. cream cheese, softened; 1 c confectioners sugar; finely grated zest of 1 lemon; 2 to 3 Tbsp freshly squeezed lemon juice

By Nancy Allen
@mawmawnan

Love the lemon cream cheese frosting with the pumpkin cake, such a winner.

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Serves:

12 cupcakes

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 1/4 c

granulated sugar
1 1/4 c

canned pumpkin puree
1/2 c

vegetable oil
2

eggs
1 1/3 c

all purpose flour
2 tsp

ground cinnamon
1 1/2 tsp

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
1/2 tsp

ginger, ground
LEMON CREAM CHEESE FROSTING
1 pkg

8oz. cream cheese, softened
1 c

confectioners sugar
·

finely grated zest of 1 lemon
2 to 3 Tbsp

freshly squeezed lemon juice
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How to Make Pumpkin Cupcakes With Lemon Cream Cheese Frosting

Step-by-Step

Preheat oven to 350F. 12 muffin cups, greased or paper-lined. In a large bowl, whisk together sugar, pumpkin, oil and eggs until well blended.
In a small bowl, mix together flour, cinnamon, baking powder, baking soda, salt and ginger. Add flour mixture to pumpkin mixture and mix well. Spoon into prepared muffin cups, filling about three-quarters full.
Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in center comes out clean and dry. Cool in pan for 10 minutes, then remove onto wire rack to cool completely.
Prepare frosting: In a small mixing bowl, beat cream and confectioners sugar until smooth. Add lemon zest and juice and continue to beat until smooth and blended. Swirl the tops of each cupcake with the frosting.

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