PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING RECIPE

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe image

Provided by Lauri Myers @lauriscakes1

Categories Cakes

Number Of Ingredients 19

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CUPCAKES
2 cup(s) canned pumpkin
2/3 cup(s) oil
2 cup(s) granulated sugar
1/2 cup(s) milk (or soymilk)
2 teaspoon(s) pure vanilla extract
2 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) each - ground cloves, nutmeg, and ginger
1/2 teaspoon(s) salt
4 - eggs
ICING
8 ounce(s) cream cheese, at room temperature
4 tablespoon(s) butter, at room temperature
4 cup(s) powdered sugar
1 teaspoon(s) vanilla extract
1 teaspoon(s) cinnamon

Steps:

To make the cupcakes: Preheat oven to 350F degrees. Line muffin pan with 24 cupcake liners.
In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don't use an electric mixer or overmix the batter as it may become too gummy.In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don't use an electric mixer or overmix the batter as it may become too gummy.
Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean.Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely before frosting.
To make the Icing: In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing well until it's all incorporated. Use immediately or refrigerate. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.