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We hope you got benefit from reading it, now let’s go back to pumpkin cupcakes with cinnamon cream cheese frosting recipe. To make pumpkin cupcakes with cinnamon cream cheese frosting you only need 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
- Use Cupcakes
- Use 1 1/2 cup All Purpose Flour
- Use 1 tsp Baking Powder
- You need 1/2 tsp Baking Soda
- Prepare 1 tsp ground Cinnamon
- Use 1/4 tsp ground Ginger
- Provide 1/4 tsp Nutmeg
- You need 1/2 tsp Salt
- Take 1/2 cup Unsalted Butter softened
- Get 1 cup Granulated White Sugar
- Use 2 large Eggs
- Take 1 tsp Vanilla Extract
- Use 3/4 cup Solid packed, canned Pumpkin Puree
- Prepare Frosting
- Get 8 oz Cream Cheese (straight out of fridge)
- Get 1/2 cup Unsalted Butter (firm, but not cold)
- Use 1 pinch of Salt
- Prepare 1/2 tsp Cinnamon
- Get 2 1/2 cup Confectioners Sugar, sifted
- Prepare 1 tsp Vanilla Extract
Instructions 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.
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.
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