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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pumpkin cupcakes with cinnamon cream cheese frosting. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something which I have loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
  1. Take Cupcakes
  2. Take 1 1/2 cup All Purpose Flour
  3. Get 1 tsp Baking Powder
  4. Prepare 1/2 tsp Baking Soda
  5. Prepare 1 tsp ground Cinnamon
  6. Get 1/4 tsp ground Ginger
  7. Take 1/4 tsp Nutmeg
  8. Make ready 1/2 tsp Salt
  9. Make ready 1/2 cup Unsalted Butter softened
  10. Take 1 cup Granulated White Sugar
  11. Make ready 2 large Eggs
  12. Make ready 1 tsp Vanilla Extract
  13. Get 3/4 cup Solid packed, canned Pumpkin Puree
  14. Prepare Frosting
  15. Prepare 8 oz Cream Cheese (straight out of fridge)
  16. Take 1/2 cup Unsalted Butter (firm, but not cold)
  17. Make ready 1 pinch of Salt
  18. Prepare 1/2 tsp Cinnamon
  19. Prepare 2 1/2 cup Confectioners Sugar, sifted
  20. Make ready 1 tsp Vanilla Extract
Instructions 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 is going to wrap this up for this special food pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!