Pumpkin Cupcakes Cinnamon Cream Cheese Frosting Recipes

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
• In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy.
• Add in the eggs, one at a time, beating after each addition. Add in the pumpkin, 1/4 cup buttermilk, and vanilla extract
• In another bowl, combine the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. Mix. Add the dry ingredients to the wet ingredients in three parts, alternating each part with adding in 1/4 cup buttermilk (to use up the remaining 3/4 cup buttermilk).
• Fill the prepared muffin tin liners 3/4 full (this batter makes exactly enough for 24 cupcakes). Bake 20-25 minutes, in the center of the oven, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Cool 10 minutes before removing from pans to wire racks to cool completely.
• For the frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla and cinnamon; beat until completely smooth.
• Frost the cooled cupcakes. Best within 2-3 days.

PUMPKIN SPICE CUPCAKES

Steps:

• 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.
• 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.
• 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.
• 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.

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
• In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
• In separate bowl combine flour, baking soda, baking powder, spices and salt.
• Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
• Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.
• Remove cupcakes to a cooling rack and cool completely before frosting.

EASY PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
• In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
• Beat on medium speed for 2-3 minutes until smooth.
• Fill each paper cup about 3/4 full with batter.
• Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
• Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
• Beat on medium until well-combined and smooth.
• For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
• Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.

PUMPKIN CUPCAKES & CINNAMON-CREAM CHEESE FROSTING

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
• Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
• Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper cupcake liners.
• In a large bowl, whisk together the flour, cinnamon, all spice, nutmeg, cloves, salt, baking powder and baking soda. Set aside.
• In a medium sized bowl, whisk together the oil, sugar, brown sugar, eggs, milk and pumpkin.
• Pour the wet mixture into the dry mixture and use a spatula to fold the two mixtures together. A few lumps left behind are okay.
• Fill the cupcake wells 2/3 of the way full. You can also use a 1/4 cup measuring cup or a medium sized cookie scoop to fill the wells.
• Bake for 19-21 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for a few minutes and then transfer them to a cooling rack. The cupcakes need to be completely cooled before frosting.
• Store covered at room temperature if you need to before frosting.
• In a large bowl, using a stand or hand mixer, beat together the butter and cream cheese until the lumps are gone and the mixture is light and fluffy. Usually 1-2 minutes.
• Add in the cinnamon and salt and continue mixing until combined.
• Pour in half of the powdered sugar and mix it in just until the sugar is mostly mixed in, but not completely. Pour the rest of the sugar in and beat until well combined and the frosting is light and fluffy.
• From here, you can frost your cake or cupcakes with a knife or you can fill a piping bag to pipe the cupcakes.
• Tip: The easiest way I've found to fill a piping bag is by inserting it into a tall glass and wrapping the sides over the top of the glass. Fill with frosting and then grab the sides of the bags and lift the piping bag out of the glass.

PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F and line muffin tin with 12 cupcake liners.
• Cream brown sugar, sugar, and butter together for 3 minutes on medium-high speed.
• Meanwhile, create spice mixture. Combine cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice in small bowl. Adjust to taste if needed.
• Combine flour, baking powder, baking soda, and salt in medium bowl. Add spice mix. Whisk to combine.
• Add eggs, one at a time, to butter mixture. Let each combine for 30 seconds.
• Add pumpkin puree. Add vanilla extract. Mix until fully combined.
• With the mixer on low speed, add 1/2 of flour mixture to butter mixture. Mix until just combined. Add 1/4 cup sour cream. Repeat.
• Fill the prepared muffin tin with pumpkin cupcake batter using size 12 ice cream scoop or 1/4 cup measure.
• Bake for 20-25 minutes or until tops bounce back when pressed lightly. Remove from oven and place on cooling for 10 minutes.
• Remove pumpkin cupcakes from muffin tin and let cool fully on rack.
• Chill mixing bowl in fridge for 10 minutes.
• Combine confectioner's sugar, brown sugar, and cinnamon in medium bowl.
• In mixer, beat butter for 30 seconds on medium high. Add cream cheese and beat for 90 seconds.
• Add vanilla and sour cream and beat for 30 seconds.
• Add sugar mixture and beat for 10 seconds on low to allow mixture to combine, then 80-90 seconds on high.
• Transfer cream cheese frosting to piping bag and decorate pumpkin cupcakes

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Heat oven to 350.
• Beat first 5 ingredients with mixer until well blended.
• Spoon into 24 paper-lined muffin/cupcake cups.
• Bake 20-22 minutes, or until toothpick inserted in centers comes out clean.
• Cool in pans 10 minutes; remove from pans. Cool completely.
• Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
• Gradually beat in sugar.
• Blend in cinnamon.
• Spread over cooled cupcakes.
• Store frosted cupcakes in refrigerator.

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• Sift all dry cupcake ingredients into a large mixing bowl and whisk together until combined.
• In a medium mixing bowl, add all wet cupcake ingredients and whisk together until completely combined and smooth.
• Mix the wet ingredient mixture into the dry ingredient mixture until just combined (don't overmix!).
• Place one cupcake liner into each cup of a 12-cup muffin pan. Fill each liner ⅔ full of cupcake batter.
• Bake at 350°F for 20-22 minutes or until a toothpick inserted into the middle of a center cupcake comes out clean.
• Allow cupcakes to cool completely before frosting.
• Place softened cream cheese and butter into a large mixing bowl. Using either a stand mixer fitted with a paddle attachment or an electric handheld mixer, cream them together on medium-high until smooth, creamy, and lump-free (about 2 minutes).
• Mix in cinnamon, vanilla extract, and salt until combined.
• On low speed, slowly mix in sifted powdered sugar until completely combined. Then, turn mixer on medium-high and mix for 2 more minutes.
• Optional: Once cupcakes are completely cooled, you can fill the centers of each cupcake with frosting by using a piping bag fitted with a filling tip.
• Add frosting to the tops of the cooled cupcakes anyway you'd like. I prefer to use a piping bag fitted with a large star tip.
• Decorate the cupcakes with small pumpkin candies and sprinkles.
• Serve and enjoy!

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees and place paper liners in 24 muffin cups.
• In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• Beat in pumpkin just until combined.
• Whisk together flour, pumpkin pie spice, baking powder, cinnamon, salt, baking powder, and ginger.
• Add flour mixture to butter mixture, alternating with buttermilk and adding the flour in 3 additions and the buttermilk in two.
• Fill the muffin cups 3/4 of the way full with batter.Bake 20 to 24 minuutes. Cool completely before frosting.
• To make frosting, beat cream cheese and butter until smooth. Beat in the powdered sugar, vanilla and cinnamon until smooth.
• Frost the cupcakes. Use a pastry bag fitted with a large tip if desired.
• Store in refrigerator.