Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Name: Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 teaspoon pumpkin pie spice; 1 teaspoon baking powder; ½ teaspoon cinnamon; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup pumpkin puree; ½ cup sugar; ½ cup brown sugar; ½ cup vegetable oil; 2 large eggs; 12 tablespoons unsalted butter; 1 8-ounce package cream cheese, at room temperature; 3 cups confectioners’ sugar; ½ teaspoon vanilla extract; ½ teaspoon cinnamon; 9 mellowcreme pumpkins candy

User Reviews

5.0

21 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
12 cupcakes
Course
Dessert
Cuisine
American

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Iris Warren

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These cupcakes are light and moist, topped with a fluffy cream cheese frosting!

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Ingredients

Servings

1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
½ cup sugar
½ cup brown sugar packed
½ cup vegetable oil
2 large eggs

For the cinnamon cream cheese frosting

12 tablespoons unsalted butter at room temperature
1 8-ounce package cream cheese, at room temperature
3 cups confectioners’ sugar
½ teaspoon vanilla extract
½ teaspoon cinnamon
9 mellowcreme pumpkins candy for garnish

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Instructions

Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
Use a small offset spatula or a pastry bag fitted with decorative tip #807 to frost the cupcakes, garnished with pumpkins candy, if desired.