Thursday, September 19, 2013

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Not only am I excited about Fall for the warm clothing...I am so excited to bake some Fall inspired treats! This is my all time favorite and everyone who eats them LOVES them too! 

Last time I baked them I found these cute cupcake wrappers and toothpicks to put in them! I believe they were from Walmart!

I need to work on my frosting skills! :)

Here's the recipe!

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

For the Pumpkin Cake

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon pumpkin pie spice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

For the Cinnamon Cream Cheese Frosting

2 (8) ounce package cream cheese, softened

1 stick butter, softened
2 lbs. confectioners’ sugar
1 TBS ground cinnamon
2 teaspoons vanilla extract

For the Pumpkin Cake

1. Preheat oven to 350.
2. Line cupcake pans with paper liners. 
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. 
3.Add dry ingredients, whisk until smooth. Whisk in pumpkin puree.
4. Fill liners with batter halfway.
 5. Bake 20 to 25 minutes.

For the Cinnamon Cream Cheese Frosting

1. Blend the butter and cream cheese together until well combined.
2. Gradually add in the confectioners’ sugar until fully incorporated.
3. Finally mix in vanilla and cinnamon.

Try these out, they are AMAZING and such a hit with my friends and family!

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