Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Hello everyone!

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Today I am sharing a quick recipe that I whipped up when I went home for the weekend about a week ago! I baked these for my 19th birthday celebration, and I couldn’t have been happier with the outcome!

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They were perfectly soft on the inside, and the frosting was deliciously sweet. Although I make these pumpkin bars often during the fall, something about these made me even more excited for pumpkin baked goods!

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I especially love how you can see each little cinnamon speck in the frosting.

What You Will Need:

For the batter 

1 3/4 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/8 tsp ground cloves

1/2 tsp nutmeg

2/3 cups brown sugar

2/3 cups white sugar

2 large eggs

1 tsp vanilla extract

1 can pumpkin puree

1/2 cup vegetable oil

For the frosting

1 8 oz package cream cheese (room temp.)

1/2 cup stick butter (room temp.)

1 tsp cinnamon

1 tsp vanilla

  1. Preheat oven to 350 F. Line a 12 count muffin tin with cupcake liners or spray with non-stick cooking spray (i like the coconut oil version!)
  2. Grab a medium bowl and mix together flour, baking soda, baking powder, salt, cinnamon, ground cloves, nutmeg, brown and white sugar, then set aside
  3. In a different bowl, whisk together eggs, vanilla, pumpkin, and oil
  4. Mix wet ingredients into the dry ingredients until the batter is smooth and thick (avoid over-mixing!)
  5. Spoon batter evenly into 12 count muffin tin
  6. Bake in preheated oven for 16-18 minutes, or until a toothpick comes out clean!

While those are baking…

  1. Grab a handmixer and beat together cream cheese and butter for about 1 minute, until smooth.
  2. Add vanilla and cinnamon and beat until just combined

Once the cupcakes are done and have been cooled for about 30 minutes, place icing into a piping bag (or in a plastic bag with the corner cut off!) and start frosting! Top off with candy corn for a cute decoration!

Serves: 12

Enjoy! 🙂

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