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

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin cupcakes with cinnamon cream cheese frosting. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have 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:
  1. Prepare Cupcakes
  2. Prepare All Purpose Flour
  3. Prepare Baking Powder
  4. Take Baking Soda
  5. Make ready ground Cinnamon
  6. Make ready ground Ginger
  7. Make ready Nutmeg
  8. Prepare Salt
  9. Prepare Unsalted Butter softened
  10. Make ready Granulated White Sugar
  11. Make ready Eggs
  12. Take Vanilla Extract
  13. Get Solid packed, canned Pumpkin Puree
  14. Get Frosting
  15. Take Cream Cheese (straight out of fridge)
  16. Make ready Unsalted Butter (firm, but not cold)
  17. Take of Salt
  18. Take Cinnamon
  19. Make ready Confectioners Sugar, sifted
  20. Get 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’s going to wrap this up with this special food pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in 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!