Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, pumpkin cupcakes with cinnamon cream cheese frosting. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pumpkin cupcakes with cinnamon cream cheese frosting using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

1. Take Cupcakes
2. Make ready All Purpose Flour
3. Take Baking Powder
4. Make ready Baking Soda
5. Take ground Cinnamon
6. Take ground Ginger
7. Get Nutmeg
8. Take Salt
9. Prepare Unsalted Butter softened
10. Get Granulated White Sugar
11. Make ready Eggs
12. Get Vanilla Extract
13. Make ready Solid packed, canned Pumpkin Puree
14. Make ready Frosting
15. Get Cream Cheese (straight out of fridge)
16. Get Unsalted Butter (firm, but not cold)
17. Take of Salt
18. Take Cinnamon
19. Prepare Confectioners Sugar, sifted
20. Take Vanilla Extract

Instructions to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

1. Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
3. In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine.
4. With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together.
5. Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
6. For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
7. Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes.
8. Top with pecans or walnuts to fancy it up. :) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them.

So that is going to wrap it up with this exceptional food pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!