Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Icing Recipe

Name: Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups All-purpose Flour; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Ground Cloves; 1/2 teaspoons Ground Allspice; 1/2 teaspoons Salt; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 cups Butter; 1 cup White Sugar; 1/3 cups Brown Sugar; 2 whole Eggs; 3/4 cups Milk; 1 cup Pumpkin Puree; FOR THE FROSTING:; 1 package (8 Oz) Cream Cheese; 1/4 cups Butter; 3 cups Confectioners Sugar; 1 teaspoon Vanilla Extract; 1 teaspoon Ground Cinnamon

Servings: persons

2-1/4 cups All-purpose Flour
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Ginger
1/2 teaspoons Ground Cloves
1/2 teaspoons Ground Allspice
1/2 teaspoons Salt
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1/2 cups Butter
1 cup White Sugar
1/3 cups Brown Sugar
2 whole Eggs
3/4 cups Milk
1 cup Pumpkin Puree
FOR THE FROSTING:
1 package (8 Oz) Cream Cheese
1/4 cups Butter
3 cups Confectioners Sugar
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon

1
1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2
2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4
4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 cup butter with an electric mixer in a bowl until smooth. Beat in the confectioner's sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

1615

kcal

Calories

Fat

265

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 21 ingredients. The key ingredients include: 2-1/4 cups All-purpose Flour, 1 teaspoon Ground Cinnamon, 1/2 teaspoons Ground Nutmeg, 1/2 teaspoons Ground Ginger, and more.

Yes, Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Icing 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 Spice Cupcakes With Cinnamon Cream Cheese Icing

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