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Pumpkin Spice Cupcakes

SUBMITTED BY: Javaru  PHOTO BY: 5boys2cook4 

"This hearty, pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year."
Pumpkin Spice Cupcakes Recipe
RECIPE RATING:
This recipe has been rated 25 times with an average star rating of 4.3
Read Reviews (23)
PREP TIME  25 Min
COOK TIME  25 Min
READY IN  1 Hr 40 Min
Original recipe yield 24 cupcakes

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 3/4 cup milk
  • 1 cup pumpkin puree
  •  
  • Cinnamon Cream Cheese Frosting
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

DIRECTIONS

  1. Preheat an oven to 375 degrees F (190 degrees C). 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 butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature 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 flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 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 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed on oct. 12, 2008 by spirals420 
mmmmmmmmmmm SO GOOD! will definately make again! followed the recipe exactly and they are... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed on oct. 29, 2008 by sarah 
These were really good. They were definitely more like a pumkin bread/muffin than a cupcake. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed on oct. 24, 2008 by HAILTHECHEF 
Great recipe. I used a whole can of pumpkin pie mix instead of just a cup. They were very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed on nov. 22, 2008 by CHERRYJILLO 
I loved these cupcakes. I wasn't sure how they'd turn out because the batter was pretty thick... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed on nov. 6, 2008 by summer 
these cupcakes tasted a little dry and required a lot of ingredients. my guest preferred the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed on oct. 30, 2008 by VegetarianPrincess 
I followed the recipe exactly. I ended up with a bland dry cupcake. I was disappointed. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed on oct. 26, 2008 by heatherfeather 
The cupcakes were great, but it was the frosting that was mind-blowingly awesome! I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed on nov. 23, 2008 by veggienc 
we just made these cupcakes and they were fantastic (especially the frosting)! we added a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed on nov. 1, 2008 by sarajs 
I made this cupcakes to recipe, but also added in a cup of walnuts. They turned out fabulous.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed on oct. 31, 2008 by Valerie Taylor 
followed the recipe exactly and these turned out great! the frosting was amazing too. MORE

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Nutritional Information
Pumpkin Spice Cupcakes

Servings Per Recipe: 24

Amount Per Serving

Calories: 244

  • Total Fat: 9.8g
  • Cholesterol: 44mg
  • Sodium: 220mg
  • Total Carbs: 37.2g
  •     Dietary Fiber: 0.8g
  • Protein: 2.9g

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