Description
Moist and spiced pumpkin cupcakes topped with a creamy cinnamon cream cheese frosting, perfect for autumn gatherings.
Ingredients
Scale
For the Crust:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup milk
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in pumpkin puree.
- Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Fill cupcake liners 2/3 full and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
- For frosting, beat cream cheese and 1/4 cup butter until smooth. Gradually add powdered sugar, then mix in vanilla and cinnamon until creamy. Frost cooled cupcakes.
Notes
You can customize the seasonings to taste.