Prep Time::25 mins
Cook Time::25 mins
Additional Time::25 mins
Total Time:: 1 hr 15 mins
Servings::24
Yield::24 cupcakes
Ingredients
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Pumpkin Cupcakes:
2 ¼ cups all-purpose flour
1 tablespoon baking powder
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 baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, softened
1/3 cup brown sugar
2 large eggs, room temperature
1 cup pumpkin puree
3/4 cup milk
Cinnamon Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners.
Dotdash Meredith Food Studios
To make the pumpkin cupcakes: Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl; set aside.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
To 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.
Dotdash Meredith Food Studios
Frost cooled cupcakes.
Dotdash Meredith Food Studios