Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
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Unrated
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Course
Cake
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
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These small batch pumpkin spice cupcakes, are a simple one bowl recipe, topped with tangy cream cheese frosting flavored with cinnamon for all the best fall flavors wrapped into a cupcake!
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Ingredients
Pumpkin Spice Cupcakes
- 1/2 cup all-purpose flour 60 g
- 1/4 cup neutral cooking oil 60 mL, generic cooking oil
- 1/2 cup pumpkin 1/2 cup, puree
- 1/4 cup granulated sugar 50 g
- 1/4 cup dark brown sugar 50 g
- 1 large egg
- 1/2 teaspoon baking powder 1/2 tsp
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
Pumpkin Spice Mix
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
Cinnamon Cream Cheese Frosting
- 1/2 cup butter 113 g
- 1/2 cup cream cheese 67 g, package
- 1 cup icing sugar 60 grams
- 1/2 tsp cinnamon
Instructions
Pumpkin Spice Cupcakes
- Preheat oven to 350ºF.
- In a large bowl, mix together, the oil, pumpkin puree, white sugar and brown sugar. Add in the egg, and beat for a couple of minutes.
- Sift in the dry ingredients: flour, baking soda, baking powder, salt and 1 teaspoon pumpkin spice mix
- Line cupcake tin with cupcake liners (about 6-8)
- Add in the pumpkin spice cupcake batter, filling about 3/4 of the way to the top.
- Bake at 350 ºF for 18-20 minutes.
- Cupcakes are done when toothpick inserted comes out clean.
- Cool in cupcake tin for about 10 minutes, then transfer to wire rack to cool completely.
Cinnamon Cream Cheese Frosting
- Beat together room temperature butter and cream cheese until fluffy.
- Add in icing sugar, about 1/3 cup at a time, mixing between each addition.
- Add in cinnamon and vanilla if using
- Beat until incorporated and frosting is light and fluffy.
Assemble the Cupcakes
- Transfer frosting to a piping bag, fitted with a Wilton 1M tip. Swirl icing onto cupcakes as desired.
- Top with some pecans and sprinkles (optional)
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