How to Make Tasty Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. A spicy cupcake with subtle cinnamon frosting. To make the frosting: Beat together the butter and cream cheese until light and fluffy. Add the sugar and cinnamon, beating well.

Easy to make and super moist with delicious pumpkin spice flavor. This cream cheese frosting will hold a little shape if you pipe it, though a simple swirl with a knife works too. I like to use a round tip for piping. You can cook Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

1. It's of Cupcakes.
2. It's 1 1/2 cup of All Purpose Flour.
3. Prepare 1 tsp of Baking Powder.
4. You need 1/2 tsp of Baking Soda.
5. Prepare 1 tsp of ground Cinnamon.
6. You need 1/4 tsp of ground Ginger.
7. Prepare 1/4 tsp of Nutmeg.
8. It's 1/2 tsp of Salt.
9. It's 1/2 cup of Unsalted Butter softened.
10. It's 1 cup of Granulated White Sugar.
11. Prepare 2 large of Eggs.
12. You need 1 tsp of Vanilla Extract.
13. Prepare 3/4 cup of Solid packed, canned Pumpkin Puree.
14. You need of Frosting.
15. You need 8 oz of Cream Cheese (straight out of fridge).
16. You need 1/2 cup of Unsalted Butter (firm, but not cold).
17. You need 1 pinch of of Salt.
18. It's 1/2 tsp of Cinnamon.
19. You need 2 1/2 cup of Confectioners Sugar, sifted.
20. You need 1 tsp of Vanilla Extract.

In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing well until it's all incorporated. Last week I made some pumpkin cupcakes with a cinnamon brown sugar buttercream… I will try the cinnamon cream cheese icing next time! And when they're topped cinnamon cream cheese frosting?????

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting step by step

1. Preheat the oven to 350°F and line a muffin tin with 12 paper liners..
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt..
3. In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine..
4. With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together..
5. Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting..
6. For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes..
7. Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes..
8. Top with pecans or walnuts to fancy it up. :) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them..

If you're a pumpkin lover, frosting addict, Thanksgiving enthusiast, cupcake connoisseur - you'll love these pumpkin cupcakes with cinnamon cream cheese frosting. I think the cinnamon cream cheese frosting could pair well with other types of cakes and cupcakes, but I assure you… If they have cream cheese frosting on top, they definitely need to be in the fridge! My kids have never really been BIG fans of pumpkin recipes, but they absolutely loved these. Soft and irresistibly fluffy pumpkin cupcakes, complete with homemade cream cheese frosting. The whipped cream cheese frosting is as easy as it gets.