Travel and Lifestyle Blog of a California Teen

Pumpkin Cupcakes and Cinnamon Cream Cheese Frosting

 

Makes around 30 cupcakes

Cupcake Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 and ½ cup of granulated sugar
  • 1 teaspoon ground nutmeg
  • 2 and ½ teaspoon ground cinnamon
  • 2 eggs
  • 10 tablespoons (1 stick and 2 tablespoons) softened butter*
  • 2/3 cup whole milk
  • 15 oz can of pumpkin

*note- leave butter out in room temperature for 30 minutes

Frosting Ingredients:

  • 1 (8 oz) tub of cream cheese
  • ¼ cup softened butter*
  • 1 cup powdered sugar
  • 2 teaspoon ground cinnamon
  • a dash of nutmeg
  • 1 teaspoon vanilla extract

*note- leave butter out in room temperature for 20 minutes

Cupcake Directions:

  1. Pre-heat oven to 350 degrees and line pans with cupcake liners.
  2. In a bowl whisk together the flour, baking powder, salt, ground cinnamon, and ground nutmeg.
  3. In a large (separate) bowl, beat the butter and sugar together on a medium mixing speed.
  4. Once properly mixed, beat in eggs one at a time. Mix until fluffy.
  5. Slow down the mixer to a medium-low speed and pour in half the four mix.
  6. Add in the milk.
  7. Then, pour in the rest of the flour mixture.
  8. Next, add the pumpkin.
  9. When you feel the batter is fully mixed fill cupcake liners 3/4 full and bake for 30-40 minutes or until an inserted toothpick comes out clean.
  10. Let cool.

Frosting Directions:

  1. In a medium-sized mixing bowl beat the butter and cream cheese until creamy.
  2. Then pour in the powdered sugar.
  3. Next add the vanilla, ground cinnamon, and ground nutmeg
  4. Mix, and your set!

Enjoy, and if you like my posts don’t forget to follow for more! <3

xoxo daya

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