Recipe of Speedy Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. These pumpkin cupcakes are super light and moist, topped with a fluffy cinnamon cream cheese frosting, leaving these to be the best pumpkin cupcakes ever! Then when you top it off with an incredibly fluffy cream cheese frosting with a fresh burst of cinnamon, these babies are irresistable. Cream cheese frosting is not selfish.

I did change a few things though after reading some reviews. I replaced the butter with oil and I doubled the pumpkin and cinnamon. Cream cheese frosting: I just used my standard cream cheese frosting recipe here, made with Those cupcakes look fantastic!

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

These pumpkin cupcakes are super light and moist, topped with a fluffy cinnamon cream cheese frosting, leaving these to be the best pumpkin cupcakes ever! Then when you top it off with an incredibly fluffy cream cheese frosting with a fresh burst of cinnamon, these babies are irresistable. Cream cheese frosting is not selfish.

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

To begin with this recipe, we have to 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 can achieve it.

The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

1. Make ready of Cupcakes.
2. Take 1 1/2 cup of All Purpose Flour.
3. Make ready 1 tsp of Baking Powder.
4. Prepare 1/2 tsp of Baking Soda.
5. Prepare 1 tsp of ground Cinnamon.
6. Get 1/4 tsp of ground Ginger.
7. Get 1/4 tsp of Nutmeg.
8. Get 1/2 tsp of Salt.
9. Prepare 1/2 cup of Unsalted Butter softened.
10. Prepare 1 cup of Granulated White Sugar.
11. Prepare 2 large of Eggs.
12. Take 1 tsp of Vanilla Extract.
13. Take 3/4 cup of Solid packed, canned Pumpkin Puree.
14. Get of Frosting.
15. Prepare 8 oz of Cream Cheese (straight out of fridge).
16. Take 1/2 cup of Unsalted Butter (firm, but not cold).
17. Take 1 pinch of of Salt.
18. Make ready 1/2 tsp of Cinnamon.
19. Make ready 2 1/2 cup of Confectioners Sugar, sifted.
20. Prepare 1 tsp of Vanilla Extract.

Last week I made some pumpkin cupcakes with a cinnamon brown sugar Pingback: Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Watch me make these easy pumpkin cupcakes with cinnamon cream cheese frosting from start to finish!" Stink bugs. Today we're making these super easy pumpkin cupcakes with cinnamon cream cheese frosting. Now hold on Fancy, if you're thinking "ick I hate pumpkin stuff", bear with.

Steps 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..

These pumpkin cupcakes are truly delightful…they are light, flavorful and super moist. The whipped cream cheese frosting is as easy as it gets. It tastes almost like a marshmallow cream. Just wondering if you have ever added pumpkin pie spice as well as cinnamon to the batter or is the cinnamon enough spice? Easy pumpkin cupcakes with cinnamon cream cheese frosting, made from scratch.

So that’s going to wrap it up with this special food pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!