Remember when I said last week that I was sick of pumpkin? Yeah, that didn’t last long, and neither did these pumpkin cupcakes. The cinnamon cream cheese frosting is what did me in. Let it do the same for you.
The recipe for the cupcakes comes from “Savor Home” and they are everything you could possibly hope for in a pumpkin cupcake. The frosting, with a few minor adjustments, is even better.
Mandatory frosting closeup to show you the little specks of cinnamon.
Who knew a teaspoon of cinnamon could change so much? I’m kicking myself for not adding it to past creations. Now I know. And so do you.
I hope you had a lovely Thanksgiving weekend. Mine was great with the exception of yesterday and having to say goodbye to Rohini, and the many hours of schoolwork and work-work that followed. This week is already looking like a long one. I could use another pumpkin cupcake right about now.
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup pumpkin puree
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs, beaten
- 1½ sticks unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon heavy cream or milk
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Set aside.
- In a medium bowl, add the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Whisk until combined.
- In a large bowl, combine the pumpkin puree, sugars, vegetable oil and eggs. Whisk until combined.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fill each of the muffin cups about 3/4 full.
- Bake until a toothpick inserted into the center comes out clean (you know!), about 18 to 20 minutes.
- Remove cupcakes from muffin cups and place on a wire rack to cool completely before frosting.
- In the bowl of stand mixer fitted with the whisk attachment, beat butter and cream cheese on medium speed until combined.
- Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary.
- Add vanilla, heavy cream/milk, and cinnamon and beat until combined.
- Transfer frosting to piping bag fitted with a large round tip and frost cupcakes.
- The cupcake recipe also makes for a great muffin recipe if you want to ditch the cream cheese frosting, but why would you?