Cooked - Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

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Home Pricing Community My Recipes

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

12.0

1 cup pumpkin puree (, canned or homemade)

½ cup granulated sugar

½ cup light brown sugar (, packed)

½ cup oil ((vegetable or canola oil))

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ teaspoon ground cinnamon

½ teaspoon ground cloves

⅛ teaspoon ground nutmeg

⅛ teaspoon ground ginger

¼ cup unsalted butter (, room temperature)

8 ounces cream cheese (, room temperature)

3 cups powdered sugar ((depending on the frosting consistency you want))

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

12 candy pumpkins (, optional, for garnish)

Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large mixing bowl, combine sugars, eggs, pumpkin purée, oil, and vanilla.
In a separate bowl combine flour, baking soda, baking powder, spices, and salt.
Add dry ingredients to the bowl with the pumpkin mixture and stir to combine.
Divide the batter evenly among prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Remove cupcakes to a cooling rack and cool completely before frosting.
Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.
Frost the cupcakes and garnish with pumpkin candy, if desired.

Course🍰Dessert

Diets🥕Vegetarian...

Category🧁Cupcake

Cuisine🇺🇸American

Occasions🍂FallHalloween🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 81 weeks ago

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