How to Prepare Homemade Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. These cupcakes are perfectly pumpkin spiced, have the best texture, and the luscious cinnamon cream cheese frosting complements the cake beautifully. If you don't want to go to all the effort of making a layered and frosted cake, these are the perfect fall-time treat. Super light and moist Pumpkin Cupcakes topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!.

These pumpkin cupcakes with cinnamon cream cheese frosting are the only pumpkin cupcake recipe you need. They're moist, extra soft, filled with pumpkin spice and topped with the fluffiest, creamiest frosting around. In a large bowl, cream butter and sugar until light and fluffy.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, pumpkin cupcakes with cinnamon cream cheese frosting. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most favored of current trending meals on earth. It's enjoyed by millions every day. It's easy, it's fast, it tastes yummy. They are nice and they look fantastic. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something which I've loved my entire life.

These cupcakes are perfectly pumpkin spiced, have the best texture, and the luscious cinnamon cream cheese frosting complements the cake beautifully. If you don't want to go to all the effort of making a layered and frosted cake, these are the perfect fall-time treat. Super light and moist Pumpkin Cupcakes topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!.

To get started 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. {Take of Cupcakes.
2. {Prepare 1 1/2 cup of All Purpose Flour.
3. {Take 1 tsp of Baking Powder.
4. {Make ready 1/2 tsp of Baking Soda.
5. {Get 1 tsp of ground Cinnamon.
6. {Get 1/4 tsp of ground Ginger.
7. {Get 1/4 tsp of Nutmeg.
8. {Make ready 1/2 tsp of Salt.
9. {Take 1/2 cup of Unsalted Butter softened.
10. {Get 1 cup of Granulated White Sugar.
11. {Make ready 2 large of Eggs.
12. {Get 1 tsp of Vanilla Extract.
13. {Take 3/4 cup of Solid packed, canned Pumpkin Puree.
14. {Take of Frosting.
15. {Get 8 oz of Cream Cheese (straight out of fridge).
16. {Prepare 1/2 cup of Unsalted Butter (firm, but not cold).
17. {Get 1 pinch of of Salt.
18. {Prepare 1/2 tsp of Cinnamon.
19. {Get 2 1/2 cup of Confectioners Sugar, sifted.
20. {Take 1 tsp of Vanilla Extract.

Add eggs, one at a time, beating well after each addition. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt. With pumpkin puree and a dash of pumpkin pie spice, these Pumpkin cupcakes are so soft, moist, flavorful, and pair perfectly with the delicious Cinnamon cream cheese frosting! When fall rolls around and you start making pumpkin pie and pumpkin cookies , don't forget about these pumpkin cupcakes!!

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..

Prep the oven and baking pan. In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon, baking soda, and salt until combined. Pumpkin spice cupcakes topped with cinnamon cream cheese frosting are a festive hit for Halloween and Thanksgiving. Beat in the confectioners' sugar a little at a time until incorporated. Once the cupcakes are cool, frost with the cream cheese icing.

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