Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
These light and fluffy pumpkin spice cupcakes are topped with a delicious cinnamon cream cheese frosting
Servings 12 cupcakes
Calories 400kcal
Ingredients
Pumpkin Cupcakes
- ½ cup brown sugar packed
- ½ cup sugar
- 6 Tbsp. butter room temperature
- 1 tsp. ground cinnamon
- 1 pinch freshly-ground nutmeg
- 1 pinch ground cloves
- ¼ tsp. ground ginger
- ¼ tsp. pumpkin pie spice
- 1½ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. coarse kosher salt
- 2 large eggs
- 1 cup 100% pumpkin puree
- 2 tsp. vanilla extract
- ½ cup sour cream divided
Cinnamon Cream Cheese Frosting
- 1¼ cup confectioner's sugar
- ¼ cup brown sugar
- 1 tsp. ground cinnamon
- 5 Tbsp. butter cold
- 8 oz. cream cheese cold
- 1 tsp. vanilla extract
- 1 Tbsp. sour cream
Instructions
Pumpkin Cupcakes
- Preheat oven to 350°F and line muffin tin with 12 cupcake liners.
- Cream brown sugar, sugar, and butter together for 3 minutes on medium-high speed.
- Meanwhile, create spice mixture. Combine cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice in small bowl. Adjust to taste if needed.
- Combine flour, baking powder, baking soda, and salt in medium bowl. Add spice mix. Whisk to combine.
- Add eggs, one at a time, to butter mixture. Let each combine for 30 seconds.
- Add pumpkin puree. Add vanilla extract. Mix until fully combined.
- With the mixer on low speed, add 1/2 of flour mixture to butter mixture. Mix until just combined. Add 1/4 cup sour cream. Repeat.
- Fill the prepared muffin tin with pumpkin cupcake batter using size 12 ice cream scoop or 1/4 cup measure.
- Bake for 20-25 minutes or until tops bounce back when pressed lightly. Remove from oven and place on cooling for 10 minutes.
- Remove pumpkin cupcakes from muffin tin and let cool fully on rack.
Cinnamon Cream Cheese Frosting
- Chill mixing bowl in fridge for 10 minutes.
- Combine confectioner's sugar, brown sugar, and cinnamon in medium bowl.
- In mixer, beat butter for 30 seconds on medium high. Add cream cheese and beat for 90 seconds.
- Add vanilla and sour cream and beat for 30 seconds.
- Add sugar mixture and beat for 10 seconds on low to allow mixture to combine, then 80-90 seconds on high.
- Transfer cream cheese frosting to piping bag and decorate pumpkin cupcakes
Nutrition
Serving: 1cupcake | Calories: 400kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g