Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, pumpkin cupcakes with cinnamon cream cheese frosting. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pumpkin cupcakes with cinnamon cream cheese frosting using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

1. Make ready Cupcakes
2. Take 1 1/2 cup All Purpose Flour
3. Get 1 tsp Baking Powder
4. Take 1/2 tsp Baking Soda
5. Make ready 1 tsp ground Cinnamon
6. Get 1/4 tsp ground Ginger
7. Get 1/4 tsp Nutmeg
8. Make ready 1/2 tsp Salt
9. Take 1/2 cup Unsalted Butter softened
10. Make ready 1 cup Granulated White Sugar
11. Prepare 2 large Eggs
12. Make ready 1 tsp Vanilla Extract
13. Get 3/4 cup Solid packed, canned Pumpkin Puree
14. Get Frosting
15. Prepare 8 oz Cream Cheese (straight out of fridge)
16. Prepare 1/2 cup Unsalted Butter (firm, but not cold)
17. Make ready 1 pinch of Salt
18. Make ready 1/2 tsp Cinnamon
19. Prepare 2 1/2 cup Confectioners Sugar, sifted
20. Prepare 1 tsp Vanilla Extract

Steps to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

1. Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
3. In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine.
4. With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together.
5. Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
6. For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
7. Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes.
8. Top with pecans or walnuts to fancy it up. :) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them.

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