Pumpkin Spice Cupcakes w/ Cinnamon Cream Cheese Frosting Recipe
This easy, and delicious Pumpkin Spice and All Things Nice Cupcakes are fall in one bite! Wether you are a sucker for autumn or just love the pumpkin spice anything this is the recipe for you!
INGREDIENTS
Cupcake Base
2 1/4 cups all-purpose flour
1 1/4 teaspoon ground cinnamon
1 1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
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 light brown sugar
2 large eggs, room temperature
3/4 cup of 2% milk or Almond milk, Original Flavor (as an alternative)
15 oz can of organic pumpkin puree
Cinnamon Cream Cheese Frosting
1 (8oz) package cream cheese, softened
1/4 cup butter, room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
DIRECTIONS
Heat oven to 375 degrees F. Line 24 muffin cups with liners. Next, sift flour, cinnamon, nutmeg, ginger, clove, salt, baking soda, baking powder into a bowl. Blend and set aside.
In a medium-sized bowl, beat butter, white sugar & brown sugar with a mixer. Do not overbeat.
Next, add the eggs one at a time and blend in between each. Then stir in milk & pumpkin puree.
Stir in flour mixture gradually until well-combined & pour the batter in the muffin tins about 3/4 full.
Bake for about 20 minutes or until cake tests is done. Then remove cupcakes from the pan and let cool on a wire rack.
As cupcakes are cooling, make the frosting. In a small- medium-sized bowl, beat cream cheese and softened butter until smooth. Gradually beat in confectioner's sugar until well combined. Next, add vanilla extract and a teaspoon of cinnamon. Beat until fluffy peaks. Once the cupcakes are cooled, use your favorite frosting tip and frost.
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