Pumpkin Cupcakes With Cinnamon Spiced Buttercream Recipe

Name: Pumpkin Cupcakes With Cinnamon Spiced Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2-2/3 cups Flour; 2 teaspoons Baking Powder; 2 teaspoons Baking Soda; 2 teaspoons Cinnamon; 1/4 teaspoons Fresh Ground Nutmeg; 1/4 teaspoons Ground Cloves; 1 teaspoon Salt; 1 can (15 Oz. Size) Pumpkin Puree; 1 cup Sugar; 1 cup Brown Sugar; 1 cup Canola Oil; 4 whole Eggs; FOR THE FROSTING:; 8 ounces, weight Cream Cheese; 5 Tablespoons Butter, Softened; 2 teaspoons Vanilla; 2-1/2 cups Powdered Sugar; 1 teaspoon Cinnamon

Servings: persons

FOR THE CUPCAKES:
2-2/3 cups Flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1/4 teaspoons Fresh Ground Nutmeg
1/4 teaspoons Ground Cloves
1 teaspoon Salt
1 can (15 Oz. Size) Pumpkin Puree
1 cup Sugar
1 cup Brown Sugar
1 cup Canola Oil
4 whole Eggs
FOR THE FROSTING:
8 ounces, weight Cream Cheese
5 Tablespoons Butter, Softened
2 teaspoons Vanilla
2-1/2 cups Powdered Sugar
1 teaspoon Cinnamon

1
Preheat oven to 350u00b0F. Prepare cupcake pans, makes approximately 30 cupcakes.
2
To make the cupcakes:
3
Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together. Set aside. In the bowl of an electric mixer, blend together the pumpkin, sugar, brown sugar and oil. Add the eggs one at a time, beating well after each. With the mixer on low, add the flour in slowly, until just combined.
4
Fill the cupcake liners about 2/3 full. Bake for about 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool completely.
5
To make the frosting
6
Using an electric mixer cream together cream cheese and butter, until smooth. Mix in vanilla. Gradually stir in the powdered sugar and cinnamon. Beat on medium until smooth. Frost cooled cupcakes.

1790

kcal

Calories

104

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2-2/3 cups Flour, 2 teaspoons Baking Powder, 2 teaspoons Baking Soda, and more.

Yes, Pumpkin Cupcakes With Cinnamon Spiced Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cupcakes With Cinnamon Spiced Buttercream

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