Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
These pumpkin cupcakes with cinnamon cream cheese frosting are the only pumpkin cupcake recipe you need. They're moist, extra soft, filled with pumpkin spice and topped with the fluffiest, creamiest frosting around.
Preheat the oven to 350F degrees. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes.
In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
In a large bowl beat together the oil, sugars, eggs & vanilla extract until no lumps remain (about 1-2 minutes).
Mix in the pumpkin.
With the mixer on low speed mix in the flour mixture about ½ at a time alternating with ½ of the milk.
Spoon the batter into the prepared muffin pan, filling each about ⅔ full.
Bake in the center rack of your oven for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
Cinnamon Cream Cheese Frosting
In a large bowl beat the butter until fluffy - about 2 minutes. Then beat in the cream cheese.
Add in the cinnamon & vanilla extract.
Beat in the powdered sugar about 1 cup at a time, starting with the mixer on low speed. If the frosting seems too thick, beat in the whipping cream 1 tablespoon at a time.
Frost the cooled cupcakes using a flat knife or piping bag.
*Store cupcakes in an airtight container at room temperature for 2 days, or in the fridge for up to 3 days.**Unfrosted cupcakes can be frozen and thawed in the fridge.***Make ahead tips: Make the cupcakes the day before and store at room temperature in an airtight container. Frosting can be made the day before and kept in an airtight container in the fridge. Before frosting, allow the frosting to warm up at room temperature. Then frost the cupcakes.