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Monday, September 24, 2012

Super Yummy Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes w/ Cinnamon -Cream Cheese Frosting

2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened (I did use margarine)
1 cup white sugar
1/3 cup brown sugar, packed
2 eggs, room temperature
3/4 cup milk (I used skim and they were still very moist)
1 cup canned pumpkin
1 (8 ounce) cream cheese, softened
1/4 cup butter, softened (I did use margarine)
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Preheat oven to 375 degrees Farenheit.   Line muffin cups with 24 muffin liners.  Sift together the flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda in a bowl, set aside.
Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy.  Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.  Stir in the milk and pumpkin after the last egg.  Stir in the flour mixture mixing until just incorporated.  Pour batter into cups.
Bake in preheated oven until golden and tops spring back when lightly pressed 20-25 min.  Cool in pans for 5 minutes before removing to cool completely on a cooling rack.
While cupcakes are cooling, make the frosting by beating the cream cheese and butter with an electric mixer until smooth. Beat in the confectioners sugar a little at a time until incorporated.  Add the vanilla and cinnamon (NPB:  Used PULSE).  This is more of an icing than a frosting so you can't really pipe it on it is more of a spreadable.
Hope you all enjoy

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