Yummy Pumpkin Spice Cupcakes

This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year. Try out this easy recipe.

Yummy Pumpkin Spice Cupcakes
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Prep Time
25 min
Cook Time
25 min
Total Time
1 hr 40 min
Prep Time
25 min
Cook Time
25 min
Total Time
1 hr 40 min
Ingredients
  1. • 2 1/4 cups all-purpose flour
  2. • 1 teaspoon ground cinnamon
  3. • 1/2 teaspoon ground nutmeg
  4. • 1/2 teaspoon ground ginger
  5. • 1/2 teaspoon ground cloves
  6. • 1/2 teaspoon ground allspice
  7. • 1/2 teaspoon salt
  8. • 1 tablespoon baking powder
  9. • 1/2 teaspoon baking soda
  10. • 1/2 cup butter, softened
  11. • 1 cup white sugar
  12. • 1/3 cup brown sugar
  13. • 2 eggs, room temperature
  14. Eggs Large White
  15. • 3/4 cup milk
  16. • 1 cup pumpkin puree
  17. • Cinnamon Cream Cheese Frosting
  18. • 1 (8 ounce) package cream cheese, softened
  19. • 1/4 cup butter, softened
  20. • 3 cups confectioners' sugar
  21. • 1 teaspoon vanilla extract
  22. • 1 teaspoon ground cinnamon
Instructions
  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. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably 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, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  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. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' 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.
Notes
  1. Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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