Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pumpkin cupcakes with cinnamon cream cheese frosting. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook pumpkin cupcakes with cinnamon cream cheese frosting using 20 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
  1. Get Cupcakes
  2. Make ready 1 1/2 cup All Purpose Flour
  3. Prepare 1 tsp Baking Powder
  4. Prepare 1/2 tsp Baking Soda
  5. Make ready 1 tsp ground Cinnamon
  6. Get 1/4 tsp ground Ginger
  7. Get 1/4 tsp Nutmeg
  8. Take 1/2 tsp Salt
  9. Get 1/2 cup Unsalted Butter softened
  10. Prepare 1 cup Granulated White Sugar
  11. Take 2 large Eggs
  12. Get 1 tsp Vanilla Extract
  13. Make ready 3/4 cup Solid packed, canned Pumpkin Puree
  14. Prepare Frosting
  15. Take 8 oz Cream Cheese (straight out of fridge)
  16. Prepare 1/2 cup Unsalted Butter (firm, but not cold)
  17. Prepare 1 pinch of Salt
  18. Make ready 1/2 tsp Cinnamon
  19. Take 2 1/2 cup Confectioners Sugar, sifted
  20. Prepare 1 tsp Vanilla Extract
Steps to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
  1. Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
  3. 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.
  4. 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.
  5. 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.
  6. For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
  7. 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.
  8. 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.

So that’s going to wrap this up for this exceptional food pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!