Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

These were so good, especially still warm from the oven with all that lovely cream cheese frosting melting into it. Number One helped make them and Hubby said it was one of the best cupcakes he’d ever had 🙂

Pumpkin Spice Cupcakes

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

1/2 tsp pumpkin pie spice

2 1/4 cup flour (1/2 unbleached & 1/2 whole wheat)

1/2 tsp salt

1 T baking powder

1/2 tsp baking soda

1/2 cup butter, softened

1 cup organic sugar

1/3 cup brown sugar

2 eggs, room temperature

3/4 cup milk

1 can pumpkin puree (real pumpkin, not pie mix)

Cinnamon Cream Cheese Frosting

1 (8 oz) cream cheese, softened

1/4 cup butter, softened

3 cups powdered sugar

1 tsp vanilla

1 tsp cinnamon

1. Preheat oven to 300*. Grease muffin tin or line with paper cups (I use foil cups because they never stick). Sift together the flour, the spices (cinnamon, nutmeg, ginger, cloves, pie pice) with the salt, baking powder and baking soda. Set aside.

2. Beat the butter and the sugars (organic/white and brown) in a mixmaster, or with an electric mixer, in a large bowl until light and fluffy. The mixture should much lighter in color. Add the room-temperature 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 slowly, mixing just until incorporated. Pour the batter into the prepared muffin tins about 2/3 full.

3. Bake in the preheated oven for about 25-30 minutes. You can bake at 375* but the muffin tops will peak, making frosting more difficult. If you bake them slower at 300* it will take a little longer, but the tops will stay level and therefore the frosting will look lovelyWhen done, the tops should spring back lightly, or an inserted toothpick comes out clean. Keep an eye on these beauties to judge doneness. Cool in pans for a few minutes before transferring to a wire rack. Cool completely.

4. While cupcakes are cooling, make the frosting by beating the cream cheese and butter until smooth. Beat in the powdered sugar a little at a time until incorporated. Add the vanilla extract and cinnamon; eat until fluffy. Frost cooled cupcakes. I like to put my frosting into a zipped storage bag, cut a corner, and then pipe the frosting onto the cupcake in a small mound. This is a good substitute for not having an actual piping bag. If you have any tips you should be able to insert them into a plastic bag.

I used an Autumn sprinkles mix of orange jimmies and different colored leaves. Decorate as desired and enjoy!

Advertisements

7 thoughts on “Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s