Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, pumpkin cupcakes with cinnamon cream cheese frosting. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Get Cupcakes
- Prepare 1 1/2 cup All Purpose Flour
- Get 1 tsp Baking Powder
- Prepare 1/2 tsp Baking Soda
- Take 1 tsp ground Cinnamon
- Get 1/4 tsp ground Ginger
- Prepare 1/4 tsp Nutmeg
- Make ready 1/2 tsp Salt
- Get 1/2 cup Unsalted Butter softened
- Get 1 cup Granulated White Sugar
- Prepare 2 large Eggs
- Get 1 tsp Vanilla Extract
- Take 3/4 cup Solid packed, canned Pumpkin Puree
- Get Frosting
- Prepare 8 oz Cream Cheese (straight out of fridge)
- Get 1/2 cup Unsalted Butter (firm, but not cold)
- Prepare 1 pinch of Salt
- Get 1/2 tsp Cinnamon
- Make ready 2 1/2 cup Confectioners Sugar, sifted
- Take 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.
Instructions 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 this up for this special food pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
