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
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
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 2/3rd 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.
Erin S
Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.
Latest posts by Erin S (see all)
- Shrimp & Avocado Tostadas - June 24, 2019
- Weekly Meal Plan Week 206 - June 22, 2019
- Strawberry Poke Cake - June 21, 2019
Leave a Reply