Recipe: Appetizing Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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It's really fascinating is not it. Now's the time for us to start cooking pumpkin cupcakes with cinnamon cream cheese frosting recipes. To make pumpkin cupcakes with cinnamon cream cheese frosting you need 20 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

1. You need of Cupcakes.
2. Provide 1 1/2 cup of All Purpose Flour.
3. Prepare 1 tsp of Baking Powder.
4. Prepare 1/2 tsp of Baking Soda.
5. Prepare 1 tsp of ground Cinnamon.
6. Prepare 1/4 tsp of ground Ginger.
7. Get 1/4 tsp of Nutmeg.
8. Provide 1/2 tsp of Salt.
9. Prepare 1/2 cup of Unsalted Butter softened.
10. Take 1 cup of Granulated White Sugar.
11. Prepare 2 large of Eggs.
12. Provide 1 tsp of Vanilla Extract.
13. You need 3/4 cup of Solid packed, canned Pumpkin Puree.
14. Get of Frosting.
15. Get 8 oz of Cream Cheese (straight out of fridge).
16. Use 1/2 cup of Unsalted Butter (firm, but not cold).
17. Get 1 pinch of of Salt.
18. Get 1/2 tsp of Cinnamon.
19. Take 2 1/2 cup of Confectioners Sugar, sifted.
20. You need 1 tsp of Vanilla Extract.

Steps to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

1. Preheat the oven to 350°F and line a muffin tin with 12 paper liners..
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt..
3. 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..
4. 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..
5. 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..
6. For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes..
7. 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..
8. 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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