Recipe: Delicious Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. from Kraft foods Food & Family magazine - DELICIOUS, & easy! Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Add vanilla and cinnamon until well combined.

For the frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla and cinnamon; beat until completely smooth. These pumpkin cupcakes with cinnamon cream cheese frosting are the only pumpkin cupcake recipe you need. You can have Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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

They're moist, extra soft, filled with pumpkin spice and topped with the fluffiest, creamiest frosting around. Feel free to sprinkle a bit of pumpkin pie spice or ground cinnamon on top of the cupcakes to finish. Add your confectioner sugar one cup at a time on low speed. Easy homemade pumpkin cupcakes that are light, moist and airy.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting instructions

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..

They are topped with a creamy and tangy Cinnamon Cream Cheese Frosting that complements the cupcake perfectly. They are the perfect fall dessert. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Beat in the confectioners' sugar a little at a time until incorporated.