Hi everyone! We’re so happy you decided to drop by for a visit. This Pumpkin Spice Cupcake with Cinnamon Cream Cheese Icing recipe is the first one going up on our blog and we really hope you enjoy it.
October is here, which means pumpkin-spice-everything, lots of tasty treats, cocktails that will warm you up and tons of festivities to partake in. We really wanted to kick things off with some killer recipes that will be perfect for your Thanksgiving celebrations and will make your fall season even warmer (and tastier).
When it comes to fall, we think of pumpkin picking, sweater weather and comfort food; warm spices like cinnamon and nutmeg just seem to go hand-in-hand with the season, and what better way to put these things together than in a cupcake? I mean, really, who doesn’t love a good cupcake? They’re always a hit with both kids and adults and they travel well for family dinners and gatherings.
We know not everyone is totally obsessed with pumpkin everything, so we made sure that these aren’t overly pumpkin-y. You still get some really nice pumpkin flavour and the spices work well together to bring this out without ever being overbearing. If you feel like adding a bit more just be sure to balance out the milk and use a bit less so as not to make these too runny. Feel free to also adjust the spice levels to add more or to soften them a bit. Either way, we know you’ll love these pumpking spice cupcakes!
These cupcakes do take on a bit of a denser feel because of the addition of the pumpkin puree and will actually work really nicely as muffins as well in the morning. Throw on the cinnamon cream cheese frosting to tie everything together and you’ll definitely have a hit on your hands.
| Prep Time | 10 minutes |
| Cook Time | 18-20 minutes |
| Passive Time | 1 hour |
| Servings |
cupcakes
|
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 2 eggs
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 3/4 cup butter melted
- 1/3 cup pumpkin puree
- 5 tbsp milk
- 2 tsp vanilla
- 2 tsp cinnamon
- 1 tbsp milk
- 1 package (8 oz) cream cheese softened
- 3 cups icing sugar sifted
Ingredients
For the cupcakes
For the icing
|
|
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners (makes 12).
- In a medium sized bowl, add dry ingredients (flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves). Whisk to combine. Set aside.
- In a large bowl, combine eggs, white sugar, brown sugar and beat with an electric mixer on medium speed until well mixed and foamy, about 2 minutes. Add in melted butter, pumpkin puree, milk and vanilla and continue to combine.
- Slowly add in dry ingredients while continuing to mix until combined. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are included.
- Divide the batter into the muffin tin and place on the middle rack of the oven. Cook for 18-20 minutes, until a cake tester or knife inserted in the centre of the cupcakes comes out clean. Let cool in the pan for about 10 minutes then remove and allow them to cool completely on a wire rack.
- For the icing, combine cream cheese, milk and vanilla, beating until smooth. Slowly add in the icing sugar and cinnamon, mixing until fluffy. Once the cupcakes are cooled, spread over top.
Let us know if you try this pumpkin spice cupcake recipe and what you think! Have any adjustments that make it even better? We love hearing about them!
Pin it:
