Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
A moist cupcake filled with pumpkin and spices, topped with a cinnamon-infused cream cheese frosting!
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 eggs
- 3/4 cup canola or vegetable oil
- 1 cup pumpkin puree
- 1 cup white sugar
Frosting
- 1/2 cup butter
- 8 oz cream cheese
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 4 cups powdered sugar
Instructions
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Preheat oven to 350. Fill muffin tin with paper liners or spray with non-stick spray. Combine the flour, baking powder, baking soda, sugar, salt, cinnamon, nutmeg, and cloves in a small mixing bowl. Set aside. Combine egg, oil, and pumpkin in a large mixing bowl. Slowly add the dry ingredients to the wet ingredients, and mix until just combined. Using an ice cream scoop or large spoon, scoop batter into paper liners. Fill 2/3 full. Bake for 20-22 minutes or when a toothpick inserted comes out clean. Remove the cupcakes from the oven and allow to cool completely before frosting.
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To Make Frosting-Combine butter and cream cheese in a stand mixer or large bowl. Beat until smooth. (Do not overbeat). Add in powdered sugar, vanilla, and cinnamon. Beat until combined. Frost cupcakes. Sprinkle with more cinnamon and chopped pecans. (optional)
Recipe Notes
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site