Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

If you saw my Greek Yogurt Pumpkin Cake post, you may think these recipes are alike but I promise they taste different (both delicious!) and have different textures.  The cake was a bit denser, almost bread like, while these cupcakes are a little lighter but still filled with the fall flavor of pumpkin spice.

Trust me, Jon and I have made many cupcakes in our [almost] two years together.  With that being said, Jon said he thinks this cupcake (based on flavor and moistness) is his favorite… He is obsessed with pumpkin though so he might be biased ;).  You be the judge!

Gather all of your ingredients, preheat your oven to 350 degrees (F), and line 2 cupcake pans with cupcake liners.

Start by creaming your butter (we substituted Crisco) and sugar until smooth and fluffy.

Add your eggs, one at a time, to the butter and sugar mixture.  Make sure each egg is completely mixed in before adding the next.

Mix in your pumpkin.

Time to combine your dry ingredients.  In a medium sized bowl, combine your flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda and ginger.

Slowly add about 3/4 cup of the dry mixture to the wet mixture.  Then, pour in a small amount of the buttermilk into the wet mixture.  Continue alternating the dry mixture and the buttermilk into the wet mixture until all are combined.

Fill your cupcake tins about 3/4 full and bake for 20-25 minutes (ours were done at 23 min.).  Let the cupcakes cool completely before frosting.

For the frosting, cream your butter and cream cheese until smooth and no lumps remain.  Add the vanilla and cinnamon then slowly add the confectioner’s sugar 1/2 cup at a time until you reach your desired consistency.  Frost your cooled cupcakes and devour :).

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Source: Taste of Home

Ingredients (Cupcakes)

  • 3/4 cup butter, room temperature
  • 2.5 cups sugar
  • 3 eggs
  • 1 15oz can pumpkin puree
  • 2-1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 cup buttermilk

Ingredients (Frosting)

  • 4oz fat-free cream cheese, room temperature
  • 1/2 cup (1 stick) butter, room temperature
  • 4-5 cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

What to Do

  1. Cream butter and sugar until smooth and fluffy.
  2. Add eggs, one at a time, to the butter and sugar mixture.  Make sure each egg is completely mixed in before adding the next.
  3. Add the pumpkin puree.
  4. In a medium sized bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda and ginger.
  5. Alternate adding the dry mixture and the buttermilk into the wet mixture until all are combined.
  6. Fill cupcake tins 3/4 full and bake for 20-25 minutes (until inserted toothpick comes out clean).
  7. Let cupcakes cool completely.
  8. For the frosting, cream butter and cream cheese until smooth and no lumps remain.
  9. Add the vanilla and cinnamon then slowly add the confectioner’s sugar 1/2 cup at a time until you reach your desired consistency.
  10. Frost your cooled cupcakes and devour :).
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20 thoughts on “Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

    • I hear ya! It’s so hard when Jon & I make cupcakes just for fun (with no occasion to bring them to) because then we have 24 cupcakes in our apartment and only two people… uh oh!

      (Sorry if you received a notification that I am now following your blog – I know I was following before but WP said I wasn’t. This has been happening to me with quite a few bloggers 😦 )

  1. Haha I make something so similar to this all the time, cream cheese and pumpkin is just the most amazing combo ever!! Only difference is, I make it in a cookie pan like a long flat cake and roll it up with cream cheese filling like a pinwheel. Great minds think alike!!

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