Name: Pumpkin Cupcakes with Cinnamon Spiced Buttercream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 30
Ingredients: 2 2/3 cups flour; 2 tsp baking soda; 2 tsp baking powder; 2 tsp ground cinnamon; 1/4 tsp freshly grated nutmeg; 1/4 tsp ground cloves; 1 tsp salt; 1 (15 oz.) can pumpkin puree; 1 cup sugar; 1 cup brown sugar; 1 cup canola; 4 eggs; 8 oz . cream cheese; 5 tbsp . butter (, softened); 2 tsp . vanilla; 1 tsp . cinnamon; 21/2 cups powdered sugar

Things are about to go Halloween around here next week. I have something special planned for you tomorrow, and then next week prepare for Orange, and Spiders, and all things Gross! In the meantime though I have these amazing Cupcakes I want to share with you. They are pumpkin, so they are the perfect prelude to Halloween!

I made these for a Teacher’s Appreciation Lunch at my son’s school. There were a few teachers around when I brought them in, and these little treats were oohed and awed over like crazy. I am not sure they even made it until lunch time! If you follow me on facebook, you may remember me not being able to find powdered sugar. This is why I needed it! Seriously! It took 3 stores to find powdered sugar. But it was well worth all the trips, because this frosting was amazing!!

Pumpkin Cupcakes with Cinnamon Spiced Buttercream

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Tender pumpkin cupcakes with a cinnamon flavored buttercream frosting

Servings: 30

Ingredients

Cupcakes:

2 2/3 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1 tsp salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola
4 eggs

Buttercream Frosting:

8 oz . cream cheese
5 tbsp . butter , softened
2 tsp . vanilla
1 tsp . cinnamon
21/2 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Prepare cupcake pans, makes approximately 30 cupcakes.
To make the cupcakes
Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together. Set aside. In the bowl for an electric mixer, blend together the pumpkin, sugar, brown sugar and oil. Add the eggs one at a time, beating well after each. With the mixer on low, add the flour in slowly, until just combined.
Fill the cupcake liners about 2/3rd of the way full. Bake for about 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool completely.
To make the frosting
Using an electric mixer cream together cream cheese and butter, until smooth. Mix in vanilla. Gradually stir in the powdered sugar and cinnamon. Beat on medium until smooth. Frost cooled cupcakes.

Recipe Notes

Adapted from Annie's Eats

Adapted from Annie’s Eats

PrintableRecipe

Cupcakes:
2 2/3 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp ground cloves
1 tsp salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola

4 eggs

Buttercream Frosting:
8 oz. cream cheese
5 tbsp. butter, softened
2 tsp. vanilla

1 tsp. cinnamon

2½ cups powdered sugar

Preheat oven to 350 degrees. Prepare cupcake pans, makes approximately 30 cupcakes.

To make the cupcakes

Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together. Set aside. In the bowl for an electric mixer, blend together the pumpkin, sugar, brown sugar and oil. Add the eggs one at a time, beating well after each. With the mixer on low, add the flour in slowly, until just combined.

Fill the cupcake liners about 2/3^rd of the way full. Bake for about 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool completely.

To make the frosting

Using an electric mixer cream together cream cheese and butter, until smooth. Mix in vanilla. Gradually stir in the powdered sugar and cinnamon. Beat on medium until smooth. Frost cooled cupcakes.