Pumpkin Cupcakes (Print Version)
Ingredients:
01 -
2 ¼ cups all-purpose flour.
02 -
1 tablespoon baking powder.
03 -
1 teaspoon ground cinnamon.
04 -
½ teaspoon ground nutmeg.
05 -
½ teaspoon ground ginger.
06 -
½ teaspoon ground cloves.
07 -
½ teaspoon ground allspice.
08 -
½ teaspoon baking soda.
09 -
½ teaspoon salt.
10 -
1 cup white sugar.
11 -
½ cup butter, softened.
12 -
⅓ cup brown sugar.
13 -
2 large eggs, room temperature.
14 -
1 cup pumpkin puree.
15 -
¾ cup milk.
16 -
Cinnamon Cream Cheese Frosting:.
17 -
1 (8 ounce) package cream cheese, softened.
18 -
¼ cup butter, softened.
19 -
3 cups confectioners' sugar.
20 -
1 teaspoon vanilla extract.
21 -
1 teaspoon ground cinnamon.
Instructions:
01 -
Gather the ingredients. Preheat the oven to 375°F (190°C). Grease 24 muffin cups or line cups with paper liners.
02 -
Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl; set aside.
03 -
Beat white sugar, ½ cup butter, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree and milk; stir in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
04 -
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
05 -
Beat cream cheese and ¼ cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners' sugar, a little at a time, until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
06 -
Frost cooled cupcakes.