Pumpkin Cupcakes with Cinnamon Cream Cheese

By srumbel

Ingredients

• For the cake:
• 3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 2 sticks unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 eggs
• 1 cup milk
• 1 1/2 cups pumpkin puree
• For the icing:
• 1 1/2 sticks unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups confectioner’s sugar
• 1 tsp vanilla
• 1 tsp cinnamon

Preparation

Step 1

1.Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2.In large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
3.In bowl of stand mixer cream butter, granulated sugar and brown sugar until creamy.
4.Add eggs, one at a time, beating well after each addition.
5.Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.
6.Mix in pumpkin puree.
7.Fill cupcake liners 2/3 full with batter.
8.Bake for 18 minutes or until toothpick inserted in center comes out clean.
9.Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
10.Once cupcakes are completely cool frost with Cinnamon Cream Cheese icing.

For the icing:

1.In bowl of stand mixer beat butter and cream cheese on medium speed until well combined.
2.Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
3.Add vanilla and cinnamon and mix until combined.
4.Place icing in piping bag fitted with a large round tip and frost cupcakes.