Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting might be just the American recipe you are searching for. For 39 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 305 calories, 2g of protein, and 12g of fat per serving. This recipe serves 24. It is brought to you by Gimme Some Oven. From preparation to the plate, this recipe takes about 45 minutes. If you have baking powder, salt, milk, and a few other ingredients on hand, you can make it. This recipe is liked by 1808 foodies and cooks. Overall, this recipe earns a not so amazing spoonacular score of 33%. If you like this recipe, you might also like recipes such as Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting, Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting, and Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting.
Servings: 24
Ingredients:
1 tsp. baking powder
1 tsp. baking soda
4 Tbsp. butter, at room temperature
2 cups canned pumpkin
1 tsp. cinnamon
8 ounces cream cheese, at room temperature
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. each - ground cloves, nutmeg, and ginger
1/2 cup milk (or soy milk)
2/3 cup oil
4 cups powdered sugar
1/2 tsp. salt
1 tsp. vanilla extract
Equipment:
muffin liners
hand mixer
muffin tray
whisk
bowl
oven
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350 F degrees. Line muffin pan with 24 cupcake liners.In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don’t use an electric mixer or over-mix the batter as it may become too gummy.Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean.Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely before frosting.To Make Frosting:In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing well until it’s all incorporated. Use immediately or refrigerate. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.
Step by step:
1. Preheat oven to 350 F degrees. Line muffin pan with 24 cupcake liners.In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don’t use an electric mixer or over-mix the batter as it may become too gummy.Fill liners with 1/4 cup batter (cups should be approximately 2/3 full).
2. Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean.
3. Let the cupcakes cool in the pan on a wire rack for 5 minutes.
4. Transfer the cupcakes to the wire rack and let cool completely before frosting.To Make Frosting:In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing well until it’s all incorporated. Use immediately or refrigerate. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.
Nutrition Information:
covered percent of daily need
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