Description
This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup butter, softened
- 1 cup white sugar
- ⅓ cup brown sugar
- 2 eggs, room temperature
- ¾ cup milk
- 1 cup pumpkin puree
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners. Sift flour
- baking powder
- 1 teaspoon cinnamon
- nutmeg
- ginger
- cloves
- allspice
- baking soda
- and salt together in a large bowl; set aside.
- Beat white sugar
- ½ cup butter
- and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time
- beating well after each addition. Add pumpkin puree and milk; stir in flour mixture until just combined. Spoon batter into the prepared muffin cups
- filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed
- about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool
- about 20 minutes.
- Make the frosting: Beat cream cheese and 1/4 cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners’ sugar
- a little at a time
- until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
- Frost cooled cupcakes.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 1 hr 40 mins
Servings: 24