Pumpkin Cupcakes With Cinnamon Spice Icing

Pumpkin Cupcakes With Cinnamon Spice Icing

When I think of Fall my mind immediately goes to the crisp air, fall leaves, and the delicious taste of pumpkin.  These easy to make cupcakes are full of that delicious pumpkin pie flavor and topped off with a sweet cream cheese icing that carries hints of cinnamon and nutmeg.  Bring them to a Halloween party, Thanksgiving dinner, or just as a snack after playing in the leaves!

Pumpkin Cupcakes With Cinnamon Spice Icing

Ingredients

3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
15 ounces spiced pumpkin puree
1 teaspoon vanilla extract
1 2/3 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk or 1 tablespoon vinegar plus milk to fill 1 cup

Spiced Icing

8 ounces cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon nutmeg
4-4 1/2 cups icing sugar

Directions

Preheat the oven to 350
In a large bowl mix together the butter and sugar until light and fluffy.  Add the eggs in one at a time until fully blended.  Pour in the pumpkin puree and vanilla extract.
In a separate bowl mix together the dry ingredients.
Alternating the dry ingredients with the buttermilk, mix into the bowl with the egg and sugar.
Mix thoroughly!
Line your cupcake tins with liners and fill 3/4 full.  Bake for 20-25 minutes.
Test with a toothpick if you’re unsure if it’s cooked or not!  Place in center of a cupcake and if it comes out clean they are finished!  If not, test again every two minutes.
Cool on wire rack.

In a large mixing bowl mix together all of the wet ingredients, slowly add the dry ingredients and mix until light and fluffy.  Pipe onto your cupcakes once the cupcakes are cooled.
Enjoy!    

Pumpkin Cupcakes with Cinnamon Spice Icing
When I think of Fall my mind immediately goes to the crisp air, fall leaves, and the delicious taste of pumpkin. These easy to make cupcakes are full of that delicious pumpkin pie flavor and topped off with a sweet cream cheese icing that carries hints of cinnamon and nutmeg.
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Ingredients
  1. 3/4 cup butter, softened
  2. 2 1/2 cups sugar
  3. 3 eggs
  4. 15 ounces spiced pumpkin puree
  5. 1 teaspoon vanilla extract
  6. 1 2/3 cup flour
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg
  9. 3/4 teaspoon salt
  10. 1 teaspoon baking soda
  11. 1 cup buttermilk or 1 tablespoon vinegar plus milk to fill 1 cup
Spiced Icing
  1. 8 ounces cream cheese
  2. 1/2 cup butter, softened
  3. 1 teaspoon vanilla extract
  4. 2 teaspoons ground cinnamon
  5. 1 teaspoon nutmeg
  6. 4-4 1/2 cups icing sugar
Instructions
  1. Preheat the oven to 350
  2. In a large bowl mix together the butter and sugar until light and fluffy. Add the eggs in one at a time until fully blended. Pour in the pumpkin puree and vanilla extract.
  3. In a separate bowl mix together the dry ingredients.
  4. Alternating the dry ingredients with the buttermilk, mix into the bowl with the egg and sugar.
  5. Mix thoroughly!
  6. Line your cupcake tins with liners and fill 3/4 full. Bake for 20-25 minutes.
  7. Test with a toothpick if you’re unsure if it’s cooked or not! Place in center of a cupcake and if it comes out clean they are finished! If not, test again every two minutes.
  8. Cool on wire rack.
  9. In a large mixing bowl mix together all of the wet ingredients, slowly add the dry ingredients and mix until light and fluffy. Pipe onto your cupcakes once the cupcakes are cooled.
  10. Enjoy!
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2 Comments

  1. Kathy

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