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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients

For the Cupcakes:

  • 2-1/4 cups all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 2 tsp Pumpkin Pie Spice
  • 1/2 tsp salt
  • 2 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup butter softened (1 stick)
  • 1 cup vegetable or canola oil
  • 1/3 cup brown sugar
  • 2 eggs
  • 3/4 cup milk any kind will work
  • 1 1/3 cup pumpkin puree

For the Frosting:

  • 1 1/2 12 oz cup cream cheese, softened
  • 3/4 cup unsalted butter softened
  • 4-5 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tbsp ground cinnamon
  • 24 Petite Pumpkin Spice Cookies from Trader Joe's

Instructions

  1. Preheat an oven to 375° F. Line 24 cupcake cups with liners. Mix together the together the flour, cinnamon, Pumpkin Pie spice, salt, baking powder, and baking soda and set aside.
  2. Mix the oil, sugar, and brown sugar with an electric mixer in a large bowl until well blended. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the dry ingredients miture, mixing until just incorporated. Pour the batter into the prepared cupcake liners.
  3. Bake in the preheated oven until a tooth pick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  4. While the cupcakes are cooling, make the frosting. Using an electric mixer, mix together the cream cheese and butter for about 2 minutes, until light and fluffy. Mix in the vanilla extract. Then, add in the cinnamon and the powdered sugar, one cup at a time, mixing slowly at first and increasing speed slowly. Mix on high for about 1 minute until a smooth consistency. Transfer the frosting to a piping bag and frost on the completely cooled cupcakes. Enjoy!