These delicious and adorable moist pumpkin cinnamon cupcakes are topped with an easy four-ingredient cream cheese frosting. Fall has never been so good. I love bringing them to potlucks, family gatherings, and neighborhood socials. They are the perfect individually proportioned sweet treat.
Preparation:
Cook:
Level: Easy
Serves: 12
Ingredients
- 1 cup All purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoons Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 cup Pumpkin puree
- ½ cups Vegetable oil
- 2 Eggs
- ⅔ cups brown sugar
- 1 teaspoon Vanilla extract
- ½ cups Softened butter
- 8 ounces, weight Cream cheese, softened
- 1 teaspoon Vanilla
- 4 cups Granulated sugar
- Candy corn (optional)
Preparation
Preheat the oven to 350 degrees. Line 12 standard muffins (cupcake tins) with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. In another medium bowl, whisk together pumpkin puree, vegetable oil, eggs, brown sugar and vanilla.
Add dry ingredients to wet ingredients in 3 intervals; stirring until combined between each. Divide batter evenly between holes in cupcakes; fill about 2/3 of the height. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on racks.
Using a stand mixer with the paddle attachment or a hand mixer, beat the cream cheese and butter until smooth, creamy and lump-free. Stir in vanilla and 1 cup powdered sugar at a time until fully incorporated. Pipe or frost completely cooled cupcakes. If desired, top with candy corn.
