Pumpkin Cupcakes

These pumpkin cupcakes are perfectly spiced and topped with a cinnamon cream cheese frosting. Delicious in the fall, or any other time of the year.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 237 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon baking powder
• 3 cups confectioners' sugar
• 1 cup pumpkin puree
• 2 large eggs, room temperature
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground nutmeg
• 0.25 cup butter, softened
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 0.5 teaspoon ground cloves
• 2.25 cups all-purpose flour
• 0.33333334326744 cup brown sugar
• 0.5 teaspoon ground ginger
• 0.75 cup milk
• 0.5 teaspoon ground allspice

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners. Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl; set aside.

Step 2

Beat white sugar, ½ 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. Add pumpkin puree and milk; stir in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 3

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.

Step 4

Frost cooled cupcakes.

Step 5

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.