Hi, I’m Jane. Today, I will show you a way to make pumpkin cupcakes with cinnamon cream cheese frosting recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something that I have loved my entire life. They are fine and they look wonderful.
To be with this particular recipe, we must first prepare a few components. You can have 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:
- Get Cupcakes
- Take 1 1/2 cup All Purpose Flour
- Prepare 1 tsp Baking Powder
- Get 1/2 tsp Baking Soda
- Make ready 1 tsp ground Cinnamon
- Get 1/4 tsp ground ger
- 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
- Make ready 2 large Eggs
- Prepare 1 tsp Vanilla Extract
- Prepare 3/4 cup Solid packed, canned Pumpkin Puree
- Make ready Frosting
- Take 8 oz Cream Cheese (straight out of fridge)
- Get 1/2 cup Unsalted Butter (firm, but not cold)
- Make ready 1 pinch of Salt
- Make ready 1/2 tsp Cinnamon
- Prepare 2 1/2 cup Confectioners Sugar, sifted
- Take 1 tsp Vanilla Extract
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, ger, 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. Be 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.
So that is going to wrap it up with this special dish pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
