This hearty, pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year!

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Name: Pumpkin Spice Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: not set
Ingredients: 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ginger; 1/2 teaspoon cloves; 1/2 teaspoon allspice; 1/2 teaspoon salt; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 cup butter, softened; 1 cup white sugar; 1/3 cup brown sugar; 2 whole Eggs room temperature; 3/4 cup milk; 1 cup pumpkin puree; 2 1/4 cups all-purpose flour; 8 oz cream cheese, softened; 1/4 cup butter, softened; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon

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INGREDIENTS

cupcakes
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 whole Eggs ; room temperature
3/4 cup milk
1 cup pumpkin puree
2 1/4 cups all-purpose flour
cinnamon cream cheese frosting
8 oz cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

INSTRUCTIONS

2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

NOTES

If you are a frosting-lover, double the frosting recipe for extra yumminess!

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Pumpkin Spice Cupcakes

cupcakes
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 whole Eggs room temperature
3/4 cup milk
1 cup pumpkin puree
2 1/4 cups all-purpose flour
 cinnamon cream cheese frosting
8 oz cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside. 
2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. 
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. 
4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

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Nutrition

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Serving Size: 1 Serving (232g)
Recipe Makes: 24 Servings

Calories: 798
Calories from Fat: 523 (66%)

Amt Per Serving		% DV

	Total Fat 58.1g	77 %
	Saturated Fat 33g	165 %
	Monounsaturated Fat 14.7g
	Polyunsanturated Fat 2.5g
Cholesterol 197.2mg		61 %
Sodium 778.1mg		27 %
Potassium 260.9mg		7 %
Total Carbohydrate 61.6g		18 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 60.2g
Protein 10.9g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 798

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