Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, pumpkin cupcakes with cinnamon cream cheese frosting. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook pumpkin cupcakes with cinnamon cream cheese frosting using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

1. Prepare Cupcakes
2. Prepare All Purpose Flour
3. Get Baking Powder
4. Take Baking Soda
5. Prepare ground Cinnamon
6. Prepare ground Ginger
7. Get Nutmeg
8. Prepare Salt
9. Prepare Unsalted Butter softened
10. Get Granulated White Sugar
11. Prepare Eggs
12. Take Vanilla Extract
13. Get Solid packed, canned Pumpkin Puree
14. Get Frosting
15. Take Cream Cheese (straight out of fridge)
16. Make ready Unsalted Butter (firm, but not cold)
17. Make ready of Salt
18. Prepare Cinnamon
19. Make ready Confectioners Sugar, sifted
20. Take Vanilla Extract

Instructions to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

1. Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
3. In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine.
4. With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together.
5. Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
6. For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
7. Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes.
8. Top with pecans or walnuts to fancy it up. :) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them.

So that is going to wrap it up with this special food pumpkin cupcakes with cinnamon cream cheese frosting recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!