Pumpkin Cupcakes
Description
Deliciously moist pumpkin cupcakes topped with a creamy cinnamon cream cheese frosting. Easy to make and perfect for fall and holiday celebrations.
Ingredients
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2 1/4 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cloves
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1/2 teaspoon ground allspice
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup white sugar
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1/2 cup butter, softened
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1/3 cup brown sugar
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2 large eggs, room temperature
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1 cup pumpkin puree
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3/4 cup milk
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1 (8 ounce) package cream cheese, softened
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1/4 cup butter, softened
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3 cups confectioners' sugar
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
Directions
1
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners.
2
To make the pumpkin cupcakes: Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl. Set aside.
3
Beat white sugar, 1/2 cup butter, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and milk. Gently mix in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
4
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
5
To make the frosting: Beat cream cheese and 1/4 cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners' sugar, a little at a time, until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
6
Frost cooled cupcakes with cream cheese frosting.
7
Enjoy!