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Pumpkin-Cupcakes-6.jpg

Pumpkin Cupcakes w/
Cinnamon Frosting

Ingredients

Cupcake Batter:

  • 1 cup All-Purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon pumpkin spice

  • 1/4 teaspoon salt

  • 4 tablespoons unsalted butter, softened

  • 2/3 cup golden sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon imitation maple extract

  • 1/4 cup pumpkin purée

  • 1 tablespoon vegetable oil

  • 1/3 cup whole milk

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Cinnamon Frosting:

  • 6 ounces cream cheese, softened

  • 6 tablespoons unsalted butter, softened

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 3 cups powdered sugar

  • cinnamon sugar, for sprinkling

Directions

Cupcake Batter:

  1. Preheat oven to 300°F. Line muffin pan with paper liners. Set aside.

  2. In a medium bowl, mix flour, baking soda, pumpkin spice and salt. Set aside.

  3. In the mixer, cream butter and sugar until light and fluffy.

  4. Beat in the egg, then stir in vanilla, maple, pumpkin and vegetable oil.

  5. Beat in the flour mixture alternately with the milk.

  6. Divide batter among cupcake tins, filling 3/4 full.

  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cupcakes on wire rack.

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Cinnamon Frosting:

  1. In a mixing bowl, cream butter and cream cheese until smooth; add vanilla and cinnamon.

  2. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.

  3. Spoon frosting into a piping bag with a 1-inch hole.

  4. Pipe frosting onto cupcakes and set on flat pan.

Optional:

Sprinkle cupcakes with cinnamons sugar.

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