Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
User Reviews
5
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Description
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting start with a batter combining all-purpose flour, pumpkin pie spice, baking powder, cinnamon, baking soda, salt, pumpkin puree, sugar, brown sugar, vegetable oil, and eggs. The mixture bakes into cupcakes with a moist and tender crumb thanks to the puree and oils, and a delicate spice mix that complements the pumpkin flavor without overpowering it.
The frosting pairs cream cheese and unsalted butter whipped until light, combined with confectioners’ sugar, vanilla extract, and cinnamon. This creamy topping adds a cool, tangy contrast to the warmly spiced cake underneath. Mellowcreme pumpkin candies can garnish for seasonal presentation.
The cupcakes bake for 15-18 minutes until a tester comes out clean and should be cooled completely before frosting application to maintain the frosting texture and prevent melting. The frosting should be beaten to a light and fluffy consistency for easy spreading or piping.
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 packed
- ½ cup vegetable oil
- 2 egg large
For the cinnamon cream cheese frosting
- 12 tablespoons butter at room temperature, unsalted
- 1 cream cheese 8-ounce package, at room temperature
- 3 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 9 mellowcreme pumpkins candy for garnish
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.
User Reviews
Overall Rating
5
You'll Also Love
