Pumpkin Spice Cream Cheese Cupcakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2¼ cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
→ Spices
05 -
1 teaspoon ground cinnamon
06 -
½ teaspoon ground nutmeg
07 -
½ teaspoon ground ginger
08 -
½ teaspoon ground cloves
09 -
½ teaspoon ground allspice
→ Wet Ingredients
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
→ Cinnamon Cream Cheese Frosting
16 -
8 ounces cream cheese, softened
17 -
¼ cup butter, softened
18 -
3 cups confectioners' sugar
19 -
1 teaspoon vanilla extract
20 -
1 teaspoon ground cinnamon
# Instructions:
01 -
Heat your oven to 375°F and line 24 muffin cups with paper liners.
02 -
Sift together the flour, baking powder, spices, baking soda, and salt in a large bowl.
03 -
Beat sugars and butter until fluffy, then mix in eggs one at a time. Stir in pumpkin and milk, then gently fold in the dry ingredients.
04 -
Fill each muffin cup ¾ full and bake for about 25 minutes until they spring back when touched.
05 -
Beat cream cheese and butter until smooth. Mix in sugar gradually, then add vanilla and cinnamon until fluffy.
06 -
Once cupcakes are completely cool, top them with the cinnamon cream cheese frosting.
# Notes:
01 -
These pumpkin spice cupcakes with cinnamon cream cheese frosting are perfect for fall gatherings or any time you're craving warm autumn flavors!