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Friday, October 19, 2018

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Last week I shared some super fun Halloween party foods. Originally these darling little cupcakes were going to be a part of that post. But the more I considered it, I felt like maybe these beauties belonged in a post all their own. I don't think they're quite spooky enough to be considered a Halloween food. However, they are so tasty and taste like fall, they definitely need to be a part of some sort of  Autumn get together.


I just think they are so pretty, don't you? I love how the specks of cinnamon in the cream cheese frosting make these Pumpkin Spice cuppies look a little rustic. Pumpkin Spice cupcakes would be wonderful for a Fall Festival or maybe in place of (or in addition to...)  Pumpkin Pie on Thanksgiving. The pumpkin spice cake is wonderful and everything you want in a pumpkin cake, the knock-your-socks-off twist is in the cinnamon cream cheese frosting. It is out of this world delicious! The flavors come together so beautifully, you might not want to share!


They're pretty easy to make. 
FOR CUPCAKES
YOU WILL NEED:
1 cup  all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1/2 cup (120ml) canola
2 large eggs
3/4 cup packed dark brown sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract

FOR CINNAMON CREAM CHEESE FROSTING
YOU WILL NEED: 
1 8oz. block cream cheese
1/4 cup salted butter
3 1/2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
1 teaspoon cinnamon
Mellow Creme Pumpkin candies, for decoration.



First, Preheat the oven to 350°. Line a 12-cup muffin pan with cupcake liners. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. In a separate bowl, beat oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Pour the batter into the liners filling 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Make the frosting: In a large bowl using a whisk attachment beat the cream cheese and butter together on high speed until smooth and creamy. Add powdered sugar, vanilla, milk, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 


Happy Fall, Y'all!

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