Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting - a classic fall dessert with so much to love about it. The spices are on point and the cream cheese frosting is just amazing.
8OuncesCream Cheeseuse double the quantity of butter and sugar
4OuncesButter
2CupPowdered Sugarmust use exactly the same quantity as butter
½TeaspoonVanilla Extract
1½TeaspoonGround Cinnamonsprinkle on top
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INSTRUCTIONS
Preheat your oven to 350F and line a muffin tin with cupcake liners and set aside.
In a large bowl mix flour, baking soda, baking powder, cloves, cinnamon, nutmeg, pumpkin pie spice together.Into that add canned Pumpkin Puree along with light brown sugar, egg, vanilla, and oil.Make a smooth lump-free batter and pour it in the muffin tins lined with cupcake liners. Smooth out the top with a spoon.
Bake these cupcakes in a preheated oven for 18 minutes or until a toothpick inserted at the center comes out with a few moist crumbs.
While the Cupcakes are baking in a small bowl take butter and sugar and mix until light and fluffy. Add cream cheese brick along with vanilla. Beat using a handheld electric mixture or a stand mixture fitted with a paddle attachment for just 2-3 minutes on low speed until it thickens and you see stiff peaks.
Once the cupcakes are baked, transfer them to a wire rack and let them come to room temperature for about 15-minutes.Take your frosting in a piping bag. choose your favorite nozzle and do the frosting on these cupcakes.Sprinkle ground cinnamon on these cupcakes. Enjoy!
Video
Notes
Read the blog post to learn how to refrigerate these cupcakes safely.
Read the blog post to learn how to make homemade buttermilk.
Nutrition
Nutrition Facts
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Amount Per Serving
Calories 330
* Percent Daily Values are based on a 2000 calorie diet.
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