Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pumpkin cupcakes with cinnamon cream cheese frosting. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something which I have loved my whole life. They’re fine and they look wonderful.
To begin 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 it.
The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
- Get Cupcakes
- Take 1 1/2 cup All Purpose Flour
- Prepare 1 tsp Baking Powder
- Make ready 1/2 tsp Baking Soda
- Make ready 1 tsp ground Cinnamon
- Get 1/4 tsp ground Ginger
- Take 1/4 tsp Nutmeg
- Get 1/2 tsp Salt
- Make ready 1/2 cup Unsalted Butter softened
- Take 1 cup Granulated White Sugar
- Take 2 large Eggs
- Make ready 1 tsp Vanilla Extract
- Get 3/4 cup Solid packed, canned Pumpkin Puree
- Take Frosting
- Get 8 oz Cream Cheese (straight out of fridge)
- Get 1/2 cup Unsalted Butter (firm, but not cold)
- Prepare 1 pinch of Salt
- Prepare 1/2 tsp Cinnamon
- Get 2 1/2 cup Confectioners Sugar, sifted
- Make ready 1 tsp Vanilla Extract
Steps 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. Begin and 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 it up with this exceptional food pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
