Pumpkin Spice Cupcakes
Pumpkin Spice Cupcakes recipe with pumpkin cinnamon cream cheese frosting. Super easy to make, this is a great fall dessert idea.
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Servings: 24
Ingredients
Cupcakes
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup salted butter, softened
- 1 ⅓ cup granulated sugar
- 2 large eggs, lightly beaten
- 1 cup pumpkin puree
- ¾ cup milk of choice
Frosting
- 8 oz cream cheese, softened
- ¼ cup salted butter, softened
- ¼ cup pumpkin puree
- 4-6 cups powdered sugar (add more or less to your desired consistency)
- 1 teaspoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F. Line two muffin tins with paper liners and set aside.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a separate bowl, cream together the butter and granulated sugar until light and fluffy. Add in the pumpkin and milk, and mix until combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until fully incorporated.
- Scoop the batter evenly into the prepared muffin pans, and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool on wire racks.
- While the cupcakes are cooling, beat together the frosting ingredients until smooth. Pipe onto the cooled cupcakes.