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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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Moist, spiced pumpkin cupcakes topped with a creamy cinnamon cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup milk
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and milk until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick comes out clean. Let cool completely.
  6. For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon, and beat until creamy. Frost cooled cupcakes.

Notes

You can customize the seasonings to taste.

Nutrition

Find it online: https://www.receipster.com/pumpkin-cupcakes-cinnamon-frosting/

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