Recipe Details

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.

Makes:24 servings

Ingredients

2¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon baking soda
½ teaspoon salt
1 cup white sugar
½ cup butter, softened
⅓ cup brown sugar
2 large eggs, room temperature
1 cup pumpkin puree
¾ cup milk
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

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Directions

Prep:25 mCook:25 mReady:1 h 40 m

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.
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.
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.
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.
Frost cooled cupcakes.