Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

For these pumpkin cupcakes, I wanted them to have a warm spice cake flavor but I didn’t want it to take over. Pumpkin needs to be the star of the show. So we’re using just the right amount of cinnamon, ginger & nutmeg. Then brown sugar and vanilla round out the delicious flavor profile and allow the pumpkin flavor to really shine.

Then it was absolutely pertinent (FANCY WORDS) that the cupcakes were moist but not greasy. I found that using oil gave a softer crumb than butter, and helped to ensure that the cupcakes don’t get heavy. Then 2 eggs keep the crumb tender and milk for moisture. The pumpkin actually adds moisture too – so it really does double duty here.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Prep Time : 30 mins
Cook Time: 18 mins
Total Time :  1 hr
Course      : Dessert
Cuisine      : American
Servings    : 18 cupcakes

Ingredients
Pumpkin Cupcakes

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger powder
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup vegetable oil , or canola
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup pure pumpkin
• 1/3 cup milk

Cinnamon Cream Cheese Frosting

• 2/3 cup unsalted butter , softened
• 6 oz cream cheese
• 1 teaspoon cinnamon , I often do 1 1/2
• 1 teaspoon vanilla extract
• 3 - 3.5 cups powdered sugar
• 1-2 tablespoons cream , as needed

Instructions : 

Pumpkin Cupcakes

• Preheat the oven to 350F degrees. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes.
• In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
• In a large bowl beat together the oil, sugars, eggs & vanilla extract until no lumps remain (about 1-2 minutes).
• Mix in the pumpkin. 
• With the mixer on low speed mix in the flour mixture about 1/2 at a time alternating with 1/2 of the milk.
• Spoon the batter into the prepared muffin pan, filling each about 2/3 full. 
• Bake in the center rack of your oven for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.

Cinnamon Cream Cheese Frosting

• In a large bowl beat the butter until fluffy - about 2 minutes. Then beat in the cream cheese.
• Add in the cinnamon & vanilla extract. 
• Beat in the powdered sugar about 1 cup at a time, starting with the mixer on low speed. If the frosting seems too thick, beat in the whipping cream 1 tablespoon at a time.
• Frost the cooled cupcakes using a flat knife or piping bag. 

Notes

*Store cupcakes in an airtight container at room temperature for 2 days, or in the fridge for up to 3 days.

**Unfrosted cupcakes can be frozen and thawed in the fridge.

***Make ahead tips: Make the cupcakes the day before and store at room temperature in an airtight container. Frosting can be made the day before and kept in an airtight container in the fridge. Before frosting, allow the frosting to warm up at room temperature. Then frost the cupcakes. 

Get the full intructions @www.justsotasty.com