Hi, I’m Kate. Today, I’m gonna show you how to make pumpkin cupcakes with cinnamon cream cheese frosting recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. 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 well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Prepare Cupcakes
- Get 1 1/2 cup All Purpose Flour
- Take 1 tsp Baking Powder
- Get 1/2 tsp Baking Soda
- Take 1 tsp ground Cinnamon
- Take 1/4 tsp ground Ginger
- Prepare 1/4 tsp Nutmeg
- Take 1/2 tsp Salt
- Prepare 1/2 cup Unsalted Butter softened
- Get 1 cup Granulated White Sugar
- Make ready 2 large Eggs
- Get 1 tsp Vanilla Extract
- Make ready 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)
- Get 1 pinch of Salt
- Make ready 1/2 tsp Cinnamon
- Prepare 2 1/2 cup Confectioners Sugar, sifted
- Make ready 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, 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. Beand 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 this up for this exceptional dish pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
