Saturday, September 17, 2016

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Fives days, five days until fall and I am starting early over here well because it is only 65* and beautiful I might add, the leaves are changing, it is already fall in my opinion so time so bring out the Pumpkin! This pumpkin cupcake is a keeper, it has a light pumpkin taste, fluffy and moist. The cream cheese frosting is a delight with a beautifully light hint of cinnamon.  We will just keep wanting more.


1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2/3 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup vegetable oil
2 large eggs
3/4 cup canned pumpkin puree
1 tsp vanilla extract


Preheat oven to 350*
In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set a side.
In separate bowl whisk together both sugars until there are no more lumps. Mix in oil until combined, mix in eggs one at a time, add in your pumpkin and vanilla until smooth. 
Add your pumpkin mixture to your flour mix and stir until it is well blended.
Divide batter into 12 baking up in pan and bake for 20 minutes or until toothpick comes out clean.
Let cool and frost 

Cream Cheese Frosting


1 - 8 oz Cream Cheese, softened
¼ cup butter softened
1 tsp. vanilla
2 cups powdered sugar
2 tsp. cinnamon
Candy Pumpkins (optional)


Mix cream cheese and butter until blended and smooth. Mix in the powdered sugar until blended. Add in vanilla and cinnamon and mix.  Place frosting on top of cupcakes and top off with a candy pumpkin.

Recipe Adapted From


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