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A tender, moist pumpkin cupcake swirled high with cinnamon cream cheese frosting.
Before we talk about these cupcakes! I just discovered (yes apparently I do live under a rock) www.bloglovin.com. This site is a fantastic way to follow all of your favorite blogs and their recent posts. So I’m asking if you like mine, then Follow my blog with Bloglovin I would love the support!
Ok if it isn’t clear yet, I love pumpkin. I love when the weather starts to turn a little, and the leaves start turning their vibrant shades, because then I can indulge in everything pumpkin. I think I have had a pumpkin spice latte at Starbucks almost every day this week (hello, pocketbook!). I just can’t help myself though. Soto keep the pumpkin craze going, I indulged in making these guys…
And a cupcakes is really just a muffin isn’t it?…unless piled high with frosting? I agree. So I swirled these with some seriously cinnamon-y (that’s a word in blog world I think right?) cream cheese frosting. D-I-V-I-N-E.
Oh my gosh, ok I wish there were some left in the fridge. There isn’t. There gone. ALL GONE. Yup they were that good.
Ok so let’s get down to business. Let’s talk about this recipe instead of just swooning over it (not that’s there anything wrong with that!).
First of all this recipe uses the basic muffin recipe. So we are still using this basic muffin method here of adding your wet ingredients to your dry ingredients. And remembering to not over mix. Less is more people. Less is more.
For the frosting, use CHILLED cream cheese. Keeping your cream cheese chilled until you’re ready to use it will result in a frosting that holds up a little better. Otherwise, you end up with wimpy frosting. If your frosting is too soft to pipe onto your cupcakes, simply throw it in your refrigerator for a few minutes to stiffen up a bit.
This frosting has a LOT of cinnamon. Yes you read right. Two whole tablespoons. If you want a little less cinnamon, feel free to add less. The pumpkin cupcakes are mildly sweet so they can handle this frosting on top. it’s a perfect balance.
So what to do with the leftover pumpkin? You could always throw it in some macaroni and cheese to go with the cupcakes. Because let’s face it, is there ever really too much pumpkin in your life? I think not.
Pumpkin cupcakes with cinnamon cream cheese frosting
For the cupcakes
- 1 and 3/4 cups 220 grams all-purpose flour (careful not to overmeasure)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg*
- 1/4 teaspoon ground cloves*
- 1/2 cup 100 grams dark brown sugar
- 2 large eggs
- 1 cup 227 grams pumpkin puree (not pumpkin pie filling)
- 1/2 cup 120 ml vegetable oil
- 1/3 cup 80 ml milk
- 1 teaspoon vanilla extract
For the frosting
- 8 oz. cream cheese chilled
- 6 1/2 tablespoons butter softened
- 3 cups confectioner sugar
- 1 Tablespoon vanilla
- 2 Tablespoons cinnamon
- Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
- In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
- In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
- Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- *Instead of these spices, you may use 1/2 teaspoon pumpkin pie spice instead
- For the frosting, in a stand mixer with a paddle attachment, beat the cream cheese and butter until light and fluffy (about 2-3 minutes). Add your confectioner sugar one cup at a time on low speed. Scrape down sides in between. Beat for about 3 minutes more. Then add your vanilla and cinnamon. Once your cupcakes are cooled, pipe your frosting onto your cupcakes. I used a 1M wilton star tip to swirl my frosting. You can always just use a spatula and cover in sprinkles. Trust me, no one will mind. These are delicious either way!
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