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Pumpkin Spice Cupcakes & Cinnamon Cream Cheese Frosting

Oh how I love love love these cupcakes. The spices, the pumpkin, the cream cheese frosting. It all combines for an absolutely perfect taste explosion. All individually packaged up in a convenient wrapper. Does anyone else think unwrapped cupcake holders look like tutus? No? Just me? Anyway. These are my favorite fall cupcakes – and while it may be spring technically according to the calendar, you’d never know it to look outside at my house. A chilly 48° with misty rain and wind. You know what I mean by misty rain right? The kind of rain that doesn’t really look like it’s coming down. Like it’s really just sprinkling. Yet somehow you are DRENCHED after walking the 14 steps between the front door and your vehicle. Misty rain. It’s the most deceptive of all the rain types. Trust me. I’m from Seattle. I know my rain.  Today’s weather had fall written all over it, so I figured I’d make the most of it with my favorite cold weather cupcakes. It’ll probably be the last time I get to before it’s all sunshine-y and spring like outside. (sigh) I know. That’s totally wishful thinking. Oh well.

Pumpkin Spice Cupcakes w/Cinnamon Cream Cheese Frosting

 

 

Pumpkin Spice Cupcakes
2 1/4 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp salt
1 T baking powder
1/2 tsp baking soda
1/2 cup oil
1/4 cup applesauce
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 1/4 cup pumpkin puree

Cinnamon Cream Cheese Frosting
1 (8 ounce) package cream cheese,
softened
1/4 cup butter, softened
3 cups confectioners’ sugar
1 tsp vanilla extract
1 tsp ground cinnamon
  1. Preheat an oven to 350 degrees F. Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  2. Beat 1/2 cup of oil, applesauce, white sugar, and brown sugar with an electric mixer in a large bowl to combine.  Add the room-temperature eggs one at a time, allowing each egg to blend into the mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Scoop the batter into the prepared muffin cups. I like to use an ice-cream scooper to make nice rounded cupcakes.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 19-21 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 by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Whenever I’m frosting cupcakes, I put a ziploc bag into a glass, fill the bag with icing and then snip a corner.  Press all the air out so you don’t get bubbles and then frost in a swirl. If you are right-handed, pretend there’s a clock face on the cupcake. Start and 12 o’clock and work in a circle clockwise. If you’re a lefty, start and 12 and go counterclockwise.

 

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Comments

  1. These look great and I have some pumpkin I got on clearance. Definitely won’t be making it to Thanksgiving now.

    • bakerlady says:

      Ha! I have a bunch of clearance pumpkin too! Got the giant cans for $1 each. Gotta love the change in seasons!

  2. These look incredible – I love spicy treats.
    🙂 Mandy

  3. i was wondering how many cupcakes this recipe makes? please let me know i am making them for a party soon and need to know if doubling the recipe is needed.

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