It’s the day before Thanksgiving. And if you're like my
mother, you’ve already had everything planned out three weeks in advance. But
if you’re the other 99% of the population that hasn’t decided what you’re going
to make yet, don’t fret! These Pumpkin Cupcakes with Cinnamon Cream Cheese
Frosting are here to save the day.
You will not believe how incredibly moist these cupcakes
are. The pumpkin puree keeps them extremely light and fluffy. The cloud of
cinnamon cream cheese frosting on top is the perfect touch. And they come
together so easily!
Impress your family and friends with these beautiful pumpkin
cupcakes tomorrow. I guarantee they’ll ask you to make them at all times of the
year!
Pumpkin Cupcakes with
Cinnamon Cream Cheese Frosting
Yield: 12 cupcakes
Ingredients
For the Cupcakes
· 1 cup all-purpose flour (125 grams)
· 1 and 1/2 teaspoon pumpkin pie spice
· 1 teaspoon baking powder
· 1 teaspoon cinnamon
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup pumpkin puree (269 grams)
· 1/2 cup granulated sugar (100.5 grams)
· 1/2 cup brown sugar, packed (103.5 grams)
· 1/2 cup vegetable oil (99 grams)
· 2 large eggs
For the Frosting
· 12 Tbsp. unsalted butter at room temperature
· 1, 8 oz. package cream cheese
· 2 cups confectioners’ sugar
· 1/2 teaspoon vanilla extract
· 1 teaspoon cinnamon
Directions
For the Cupcakes
· Preheat oven to 350 degrees Fahrenheit.
· In a large bowl, combine flour, pumpkin pie spice,
baking powder, cinnamon, baking soda, and salt.
· In a medium bowl combine pumpkin puree, sugars,
vegetable oil, and eggs.
· Pour this mixture over the dry ingredients and stir
until combined.
· Scoop the batter evenly into a cupcake tin.
· Bake for 15-17 minutes, and cool completely before
frosting.
For the Frosting
· In a large bowl, beat the butter and cream cheese on
medium speed for 3 minutes.
· With the mixer on low speed, gradually add the confections’
sugar.
· Add vanilla and cinnamon. Increase mixer speed to
medium high and beat the frosting for an additional 2 minutes.
· You can now frost the cupcakes and serve!
You only need two bowls - one for dry ingredients and one for wet ingredients.
Just combine the two bowls and divvy the batter up into the cupcake tins.
Look at those beautiful golden domes. I could eat them just like this.
Perfect pillows of cinnamon cream cheese frosting.
Recipe adapted from Damn Delicious.
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