Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
For the Cupcakes:
2 ¼ cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cloves
½ tsp ground allspice
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup butter, softened
⅓ cup brown sugar
2 large eggs, at room temperature
1 cup pumpkin puree
¾ cup milk
For the Frosting:
1 (8 oz) package cream cheese, softened
¼ cup butter, softened
3 cups powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon
Instructions
1. Preheat your oven to 375°F (190°C) and grease or line a 24-cup muffin tin.
2. In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt.
3. In a large mixing bowl, beat together the granulated sugar, butter, and brown sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Then blend in the pumpkin puree and milk.
5. Gradually stir in the dry ingredients, mixing just until combined.
6. Fill each muffin cup about three-quarters full and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool completely on a wire rack.
8. To make the frosting, beat together the cream cheese and butter until smooth. Slowly add the powdered sugar, followed by the vanilla extract and cinnamon, mixing until creamy.
9. Once the cupcakes are fully cooled, spread or pipe the frosting on top.
Enjoy your soft, spiced pumpkin cupcakes topped with rich cinnamon cream cheese frosting!
