Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pumpkin cupcakes with cinnamon cream cheese frosting. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something that I have loved my whole life.
These pumpkin cupcakes are super light and moist, topped with a fluffy cinnamon cream cheese frosting, leaving these to be the best pumpkin cupcakes ever! Then when you top it off with an incredibly fluffy cream cheese frosting with a fresh burst of cinnamon, these babies are irresistable. In a medium bowl, mix together cream cheese, butter, and vanilla.
To get started with this particular recipe, we must first 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 that.
The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
- Prepare Cupcakes
- Make ready 1 1/2 cup All Purpose Flour
- Take 1 tsp Baking Powder
- Take 1/2 tsp Baking Soda
- Make ready 1 tsp ground Cinnamon
- Make ready 1/4 tsp ground Ginger
- Make ready 1/4 tsp Nutmeg
- Prepare 1/2 tsp Salt
- Make ready 1/2 cup Unsalted Butter softened
- Prepare 1 cup Granulated White Sugar
- Take 2 large Eggs
- Make ready 1 tsp Vanilla Extract
- Prepare 3/4 cup Solid packed, canned Pumpkin Puree
- Take Frosting
- Take 8 oz Cream Cheese (straight out of fridge)
- Take 1/2 cup Unsalted Butter (firm, but not cold)
- Prepare 1 pinch of Salt
- Get 1/2 tsp Cinnamon
- Prepare 2 1/2 cup Confectioners Sugar, sifted
- Make ready 1 tsp Vanilla Extract
Today we're making these super easy pumpkin cupcakes with cinnamon cream cheese frosting. Now hold on Fancy, if you're thinking "ick I hate pumpkin stuff", bear with. Homemade pumpkin cupcakes with a cinnamon-cream cheese frosting are delicious in the fall, or any other time of the year. These pumpkin cupcakes are truly delightful…they are light, flavorful and super moist.
Steps to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
- Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
- 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.
- 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.
- 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.
- For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
- 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.
- 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.
Cream cheese frosting is not selfish. That's a true friend, is it not?! 😉 We'd have a different story This cream cheese frosting will hold a little shape if you pipe it, though If you really want to go wild, try my brown butter cream cheese frosting, cinnamon cream cheese frosting, or pumpkin spice. I think the cinnamon cream cheese frosting could pair well with other types of cakes and cupcakes, but I assure you… If they have cream cheese frosting on top, they definitely need to be in the fridge! My kids have never really been BIG fans of pumpkin recipes, but they absolutely loved these. The BEST EVER pumpkin cupcakes with a delicious and easy cinnamon cream cheese frosting.
So that’s going to wrap it up for this special food pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
