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–+ servings

PUMPKIN SPICE CUPCAKES WITH CINNAMON FROSTING

Moist pumpkin cupcakes spiced with cinnamon, ginger and nutmeg, topped with a creamy cinnamon buttercream frosting — perfect for fall gatherings.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 12
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 1 cup pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream or plain yogurt
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.75 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract

Cinnamon Frosting

  • 1 stick unsalted butter softened (1 stick = 0.5 cup)
  • 8 ounces cream cheese softened
  • 3 cups powdered sugar sifted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk more if needed for consistency

Instructions
 

Preparation Steps

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt until evenly combined.
  • In a separate bowl beat together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, sour cream and vanilla until smooth.
  • Gradually add the dry ingredients to the wet ingredients and fold until just combined; do not overmix.
  • Spoon batter into the prepared muffin cups, filling each about two-thirds full.
  • Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting.
  • For the frosting, beat the softened butter and cream cheese together until smooth. Add powdered sugar a cup at a time, then beat in cinnamon, vanilla and milk until fluffy. Adjust thickness with more milk or powdered sugar as needed.
  • Pipe or spread the cinnamon frosting onto cooled cupcakes. Sprinkle a light dusting of cinnamon on top for garnish and serve.

Notes

Store frosted cupcakes in the refrigerator up to 3 days. Bring to room temperature before serving for best texture.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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