Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
These moist Pumpkin Cupcakes are so delicious! Full of warm pumpkin spices and topped with an easy Cinnamon Cream Cheese Frosting, this Pumpkin Spice Cupcakes recipe makes the best Thanksgiving and Halloween dessert!
12ouncesfull-fat block cream cheese(softened; if not completely softened there will be lumps in your frosting)
¾cupunsalted butter(softened)
2teaspoonsground cinnamon
2teaspoonpure vanilla extract
¼teaspoonsalt
6cupsconfectioner's (powdered) sugar(sifted)
Instructions
Make Pumpkin Cupcakes
Preheat oven to 350°F.
Sift all dry cupcake ingredients into a large mixing bowl and whisk together until combined.
In a medium mixing bowl, add all wet cupcake ingredients and whisk together until completely combined and smooth.
Mix the wet ingredient mixture into the dry ingredient mixture until just combined (don't overmix!).
Place one cupcake liner into each cup of a 12-cup muffin pan. Fill each liner ⅔ full of cupcake batter.
Bake at 350°F for 20-22 minutes or until a toothpick inserted into the middle of a center cupcake comes out clean.
Allow cupcakes to cool completely before frosting.
Make Cinnamon Cream Cheese Frosting
Place softened cream cheese and butter into a large mixing bowl. Using either a stand mixer fitted with a paddle attachment or an electric handheld mixer, cream them together on medium-high until smooth, creamy, and lump-free (about 2 minutes).
Mix in cinnamon, vanilla extract, and salt until combined.
On low speed, slowly mix in sifted powdered sugar until completely combined. Then, turn mixer on medium-high and mix for 2 more minutes.
Frost Cupcakes
Optional: Once cupcakes are completely cooled, you can fill the centers of each cupcake with frosting by using a piping bag fitted with a filling tip.
Add frosting to the tops of the cooled cupcakes anyway you'd like. I prefer to use a piping bag fitted with a large star tip.
Decorate the cupcakes with small pumpkin candies and sprinkles.
Serve and enjoy!
Notes
STORAGE
Since the frosting contains cream cheese, the prepared cupcakes will need to be placed in an airtight container and stored in the refrigerator for up to 4 days.