Pumpkin Spice + Cinnamon Cream Cheese Cupcakes

My niece has a mid-October birthday and my sister asked if I could bring a batch of cupcakes to go along with the awesome party-themed cupcakes she made. Being that it was the start of pumpkin spice season, these autumn-spiced cupcakes were a no brainer! The cupcakes are moist and the pumpkin spice cake pairs perfectly with cream cheese. Oh, and that hint of cinnamon in the frosting is not only aesthetically pleasing it’s also exactly what your taste buds didn’t know they needed. Giving you the essence of “pumpkin spice and everything nice,” nothing is overwhelming except for the nostalgia of all your fall and holiday memories!!

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Ingredients

Pumpkin Cupcakes

1 1/2 (180g) cups all-purpose flour

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger powder

1/4 teaspoon nutmeg powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup (80 mL) vegetable oil, or canola

3/4 cup (150 g) white sugar

1/2 cup (100 g) brown sugar

2 large eggs

2 teaspoons vanilla extract

3/4 cup (250 g) pure pumpkin

1/3 cup (80 mL) milk

Cinnamon Cream Cheese Frosting

2/3 cup (150 g) unsalted butter, softened

6 oz (170 g) cream cheese

1 1/2 teaspoon cinnamon

1 teaspoon vanilla extract

3 – 3.5 cups (340-455 g) powdered sugar

1-2 tablespoons heavy whipping cream, as needed

Instructions

Pumpkin Cupcakes

1. Preheat the oven to 350F (176C) degrees. Line muffin tin with paper cups, about 18 cupcakes.

2. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.

3. In a large bowl beat together the oil, sugars, eggs & vanilla extract for about 1-2 minutes until there are no lumps.

4. Mix in the pumpkin.

5. On low speed, mix in the flour mixture about half at a time alternating with half of the milk.

6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

7. Bake on the center rack of your oven for 16-19 minutes, until an inserted toothpick comes out clean and the tops should feel slightly firm to the touch.

8. Cool Completely before frosting.

Cinnamon Cream Cheese Frosting

1. In a large bowl, beat the butter until fluffy, about 2 minutes. Then beat in the cream cheese.

2. Add in the cinnamon & vanilla extract.

3. On low speed, beat in the powdered sugar about 1 cup at a time. If the frosting is too thick, beat in the heavy whipping cream 1 tablespoon at a time.

4. Frost the cooled cupcakes using a flat knife or piping bag.

*recipe taken from this source.

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