Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Name: Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cup All Purpose Flour; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1 tsp ground Cinnamon; 1/4 tsp ground Ginger; 1/4 tsp Nutmeg; 1/2 tsp Salt; 1/2 cup Unsalted Butter softened; 1 cup Granulated White Sugar; 2 large Eggs; 1 tsp Vanilla Extract; 3/4 cup Solid packed, canned Pumpkin Puree; 8 oz Cream Cheese (straight out of fridge); 1/2 cup Unsalted Butter (firm, but not cold); 1 pinch of Salt; 1/2 tsp Cinnamon; 2 1/2 cup Confectioners Sugar, sifted; 1 tsp Vanilla Extract

jennettefan4life22 @cook_3419639

So good! Is a huge hit whenever I bring them to a gathering. :)

jennettefan4life22 @cook_3419639

So good! Is a huge hit whenever I bring them to a gathering. :)

Saved

Ingredients

45 mins

12 servings

Cupcakes
1 1/2 cupAll Purpose Flour
1 tspBaking Powder
1/2 tspBaking Soda
1 tspground Cinnamon
1/4 tspground Ginger
1/4 tspNutmeg
1/2 tspSalt
1/2 cupUnsalted Butter softened
1 cupGranulated White Sugar
2 largeEggs
1 tspVanilla Extract
3/4 cupSolid packed, canned Pumpkin Puree
Frosting
8 ozCream Cheese (straight out of fridge)
1/2 cupUnsalted Butter (firm, but not cold)
1 pinchof Salt
1/2 tspCinnamon
2 1/2 cupConfectioners Sugar, sifted
1 tspVanilla Extract

Saved

Steps

45 mins

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.