These hearty pumpkin cupcakes are topped with a cinnamon cream cheese frosting. Delicious in the fall for a tasty treat.
Ingredients
- ¼ cups all-purpose flour: 2 piece
- baking powder: 1 Tbsp
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- ground ginger: 0.5 tsp
- ground cloves: 0.5 tsp
- ground allspice: 0.5 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- white sugar: 1 cup
- butter: 0.5 cup (softened)
- brown sugar: 0.33333 cup
- eggs, room temperature: 2 piece
- pumpkin puree: 1 cup
- milk: 0.75 cup
- cream cheese: 1 pack (8 ounce pack, softened)
- butter: 0.25 cup (softened)
- confectioners' sugar: 3 cups
- vanilla extract: 1 tsp
- ground cinnamon: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Frost cooled cupcakes.
