Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipes

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
• In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
• In separate bowl combine flour, baking soda, baking powder, spices and salt.
• Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
• Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.
• Remove cupcakes to a cooling rack and cool completely before frosting.

PUMPKIN CUPCAKES & CINNAMON-CREAM CHEESE FROSTING

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
• Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
• Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

EASY PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
• In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
• Beat on medium speed for 2-3 minutes until smooth.
• Fill each paper cup about 3/4 full with batter.
• Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
• Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
• Beat on medium until well-combined and smooth.
• For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Heat oven to 350.
• Beat first 5 ingredients with mixer until well blended.
• Spoon into 24 paper-lined muffin/cupcake cups.
• Bake 20-22 minutes, or until toothpick inserted in centers comes out clean.
• Cool in pans 10 minutes; remove from pans. Cool completely.
• Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
• Gradually beat in sugar.
• Blend in cinnamon.
• Spread over cooled cupcakes.
• Store frosted cupcakes in refrigerator.