Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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When you think of Pumpkin and Cinnamon, what time of the year do you think of? It transcends me to Fall! The beautiful change of the leaves, brisk walks at the park and all the Pumpkin flavor you can stand. Today, we bring you Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. As soon as you read that I bet you took a large inhale thinking of those perfectly blended flavors combined into one perfect dessert. Follow me for the ingredients and instructions to recreate these beauties.
What do these flavors pair best with?
Cupcakes are traditionally a dessert food but there are no real rules right? If you are enjoying it as a snack, the best flavor profile to compliment such a decadent dessert would be a cup of coffee or pumpkin flavored tea. If you are serving at your next girls night, serve with a pumpkin beer or any light brand of ale. A fruity wine is also a perfect pairing to bring the sweetness out of the cupcakes.
No matter if you are making these for yourself or for a friend, they will be devoured in no time. Pumpkin and Cinnamon are two amazing ingredients that pack sweetness, earthy flavor into perfect cupcakes. Once fall is here, bring on the bonfires and cupcakes!
Grocery list for Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Cupcakes
¼ cup softened Butter
2/4 cup Unsweetened Applesauce
1 cup White Sugar
¾ cup Brown Sugar, packed firmly
2 Large Eggs
¾ cup Fat-Free Milk
1 Tablespoon Lemon Juice
1 Large can Pumpkin Puree
2 ½ cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Tablespoon Ground Cinnamon
1 Teaspoon Baking Powder
¾ Teaspoon Salt
½ Teaspoon Baking Soda
½ Teaspoon Ground Ginger
- Cinnamon Cream Cheese Frosting
1 (8oz) Package Reduced Fat Cream Cheese
Do not use Fat-Free
½ cup Softened Butter
4 cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon
Ingredients:
Let’s get Baking!
Step 1: Preheat your oven to 350 degrees F.
Step 2: In a large mixing bowl, add in your softened butter, applesauce, white sugar, brown sugar, and eggs. Beat over medium speed until combined.
If you do not have a mixer, stir for a minute or two until all ingredients are incorporated.
Step 3: After you mix those ingredients together, add in the pumpkin and continue beating until all ingredients are thoroughly mixed.
Step 4: Grab a liquid measuring cup for the milk and lemon juice. Combine those two ingredients and set to the side.
Step 5: In a separate medium sized mixing bowl, combine all remaining dry ingredients.
Step 6: Slowly pour dry ingredients to the pumpkin mixture, alternating pouring the milk mixture and beat well after you add each ingredient.
Then
Step 7: Place your cupcake liners into a cupcake pan and spray gently with Pam or any non-stick spray.
Step 8: Fill each liner ¾ of the way full and bake the cupcakes for 22 minutes or until a toothpick comes out clean from the center.
Step 9: Remove from the oven and set aside to cool.
Let’s make the Frosting!
Step 1: Combine all ingredients into a medium mixing bowl and beat over medium speed until ingredients begin to come together.
Step 2: Turn speed down and continue to combine until the frosting texture appears.
Step 3: Once cupcakes are cooled, spread frosting over the top. Serve and ENJOY!
How many cupcakes does this recipe make?
If you prepare the cupcake liner’s right, this recipe will make approximately 24 cupcakes. This is using a regular sized cupcake tin, but if you want to make mini versions you will end up with double the goodness.
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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Cupcakes
- ¼ cup softened Butter
- 2/4 cup Unsweetened Applesauce
- 1 cup White Sugar
- ¾ cup Brown Sugar, packed firmly
- 2 Large Eggs
- ¾ cup Fat-Free Milk
- 1 Tablespoon Lemon Juice
- 1 Large can Pumpkin Puree
- 2 ½ cups All Purpose Flour
- 1 Tablespoon Pumpkin Pie Spice
- 1 Tablespoon Ground Cinnamon
- 1 Teaspoon Baking Powder
- ¾ Teaspoon Salt
- ½ Teaspoon Baking Soda
- ½ Teaspoon Ground Ginger
Cinnamon Cream Cheese Frosting
- 1 8oz Package Reduced Fat Cream Cheese
- Do not use Fat-Free
- ½ cup Softened Butter
- 4 cups Confectioners Sugar
- 1 Teaspoon Vanilla Extract
- 2 Teaspoon Ground Cinnamon
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Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, add in your softened butter, applesauce, white sugar, brown sugar, and eggs. Beat over medium speed until combined. If you do not have a mixer, stir for a minute or two until allingredients are incorporated.
- After you mix those ingredients together, add in the pumpkin and continue beating until all ingredients are thoroughly mixed.
- Grab a liquid measuring cup for the milk and lemon juice. Combine those two ingredients and set to the side.
- In a separate medium sized mixing bowl, combine all remaining dry ingredients.
- Slowly pour dry ingredients to the pumpkin mixture, alternating pouring the milk mixture and beat well after you add each ingredient.
- Place your cupcake liners into a cupcake pan and spray gently with Pam or any non-stick spray.
- Fill each liner ¾ of the way full and bake the cupcakes for 22 minutes or until a toothpick comes out clean from the center.
- Remove from the oven and set aside to cool.
- Let’s make the Frosting!
- Combine all ingredients into a medium mixing bowl and beat over medium speed until ingredients begin to come together.
- Turn speed down and continue to combine until the frosting texture appears.
- Once cupcakes are cooled, spread frosting over the top. Serve and ENJOY!
Nutrition
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Want more? Best Cupcakes Recipes:
Dark Chocolate Cupcakes with Marshmallow Filling
Peach Pie Cupcakes Recipe
Lemon Blueberry Cupcakes
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