Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. These cupcakes are perfectly pumpkin spiced, have the best texture, and the luscious cinnamon cream cheese frosting complements the cake beautifully. If you don't want to go to all the effort of making a layered and frosted cake, these are the perfect fall-time treat. Super light and moist Pumpkin Cupcakes topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!.
Pumpkin spice cupcakes topped with cinnamon cream cheese frosting are a festive hit for Halloween and Thanksgiving.
With pumpkin puree and a dash of pumpkin pie spice, these Pumpkin cupcakes are so soft, moist, flavorful, and pair perfectly with the delicious Cinnamon cream cheese frosting!
When fall rolls around and you start making pumpkin pie and pumpkin cookies , don't forget about these pumpkin cupcakes!!
You can cook Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you cook it.
Ingredients of Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- It's of Cupcakes.
- It's of All Purpose Flour.
- It's of Baking Powder.
- It's of Baking Soda.
- Prepare of ground Cinnamon.
- You need of ground Ginger.
- It's of Nutmeg.
- You need of Salt.
- It's of Unsalted Butter softened.
- It's of Granulated White Sugar.
- Prepare of Eggs.
- You need of Vanilla Extract.
- Prepare of Solid packed, canned Pumpkin Puree.
- You need of Frosting.
- You need of Cream Cheese (straight out of fridge).
- Prepare of Unsalted Butter (firm, but not cold).
- Prepare of of Salt.
- Prepare of Cinnamon.
- Prepare of Confectioners Sugar, sifted.
- It's of Vanilla Extract.
The cinnamon cream cheese was just the right amount of sweet and tangy with a hint of cinnamon and while that's all great, I know you've heard of pumpkin cupcakes with cinnamon frosting, but the kicker here is the pumpkin seed brittle. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl.
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting step by step
- Preheat the oven to 350°F and line a muffin tin with 12 paper liners..
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt..
- In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine..
- With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together..
- Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting..
- For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes..
- Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes..
- Top with pecans or walnuts to fancy it up. :) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them..
Beat in the confectioners' sugar a little at a time until incorporated. Once the cupcakes are cool, frost with the cream cheese icing. This is a gem of a recipe. These pumpkin cupcakes with cinnamon cream cheese frosting are the only pumpkin cupcake recipe you need. They're moist, extra soft, filled with pumpkin spice and topped with the fluffiest, creamiest frosting around.