Pumpkin Cranberry Cupcakes with Cinnamon Cream Cheese Frosting
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5.0
9 reviews
Excellent
Pumpkin Cranberry Cupcakes with Cinnamon Cream Cheese Frosting
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Pumpkin Cranberry Cupcakes with Craisins, Walnuts and Cinnamon Cream Cheese Frosting - Autumn Baked Dessert Recipe on ToriAvey.com.
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Ingredients
Cupcake Ingredients
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Pinch ground cloves
- 1/2 cup dried sweetened cranberries craisins
- 1/2 cup chopped walnuts or pecans
Cinnamon Cream Cheese Frosting Ingredients
- 1/2 cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 1 pound confectioner's sugar (about 4 cups)
- 1 teaspoon vanilla
- 1 1/4 teaspoons cinnamon
- 1 - 2 teaspoons milk or as needed
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Instructions
- Preheat oven to 325 degrees F. Whisk together sugar, brown sugar, vegetable oil, eggs, pumpkin puree and vanilla until well blended.
- In a separate mixing bowl, stir together flour, baking powder, cinnamon, salt, allspice, nutmeg, ginger, and cloves with a fork until well blended.
- Pour liquid ingredients into dry. Mix together until blended. Do not overmix. Fold the dried sweetened cranberries and chopped walnuts into the batter.
- Line a cupcake tin with cupcake liners. Distribute the batter in equal amounts between the 12 cupcake liners, filling each one about 2/3 full.Bake cupcakes at 325 degrees F for 20-30 minutes until a toothpick inserted into the center of the thickest cupcake comes out clean. Remove from oven and let cool in the pan to room temperature before frosting.
- Make the frosting while the cupcakes are cooling. Cut the butter and cream cheese into chunks and place in a bowl. Make sure they are as close to room temperature as possible. Add the vanilla, cinnamon and 1 tsp milk.
- Use electric mixer to beat together the ingredients until well combined and fluffy. Beat in the powdered sugar a cupful at a time, scraping the sides of the bowl periodically, until the mixture forms a thick frosting. If the consistency is too thick, add milk 1/2 tsp at a time and beat until soft and spreadable.
- Frost the cupcakes. Make sure the cakes are room temperature before frosting. I used a piping bag and cupcake frosting tip to make them look pretty.
- If you are not serving cupcakes the same day, store them in the refrigerator to keep fresh.
Notes
- You will also need: Cupcake tin, cupcake liners, electric mixer
Nutrition Information
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Calories
532kcal
(27%)
Carbohydrates
70g
(23%)
Protein
4g
(8%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
72mg
(24%)
Sodium
174mg
(7%)
Potassium
202mg
(6%)
Fiber
1g
(4%)
Sugar
58g
(116%)
Vitamin A
3715IU
(74%)
Vitamin C
0.8mg
(1%)
Calcium
82mg
(8%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 72mg | 24% |
| Sodium | 174mg | 7% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 58g | 116% |
| Vitamin A | 3715IU | 74% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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