Pumpkin spice cupcakes with cinnamon cream cheese frosting

0 likes 0 comments Recipe by Anastasia Marie

Ingredients for 24ish Cup-muffins

DRY INGREDIENTS
2 1/4 cups Flour
2 teaspoons Cinnamon
1/2 teaspoon ground Nutmeg
1/2 teaspoon ground Ginger
1/2 teaspoon Allspice
1 teaspoon Salt
1 tablespoon Baking Powder
1/2 teaspoon Baking Soda

WET INGREDIENTS
1/2 cup Vegetable Oil
1 cup white Sugar
1/3 cup Brown Sugar
2 eggs, ROOM TEMP
3/4 cups Milk
1 can Pumpkin

Cinnamon Cream Cheese Frosting
1 8 oz package Cream Cheese
1/4 cup Butter, softened
3 cups Confectioner's Sugar
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon

20 min · Easy

Directions

1. >Preheat over to 350 degrees. Grease 24 muffin cups or line with muffin liners.

2. >Sift together dry ingredients. Set aside.

3. >Beat oil, white sugar, and brown sugar together with electric mixer in a large bowl till light and fluffy (mixture should be noticeably lighter in colour). Add room temp Eggs one at a time, allowing each to incorporate before adding the next. Stir in milk and Pumpkin. Stir in Dry Ingredients, mixing until just incorporated.
Pour into greased baking cups.

4. >Bake 20 minutes till golden brown and tops spring back when lightly pressed. Cool in pans for 5 minutes then transfer to wire rack to cool completely.

5. Cream Cheese Frosting:
>beat cream cheese and butter with mixer until smooth. Beat in confectioner's sugar a little at a time till incorporated. Add vanilla and cinnamon. Beat until fluffy. Frost cupcakes when completely cool.

desserts, pumpkin spice cupcakes January 27, 2017 04:52