Pumpkin Cupcakes with cinnamon cream cheese frosting

 

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I love pumpkin!  Like I said before, I’m that crazy person getting excited about fall and pumpkins in AUGUST!  😜 So now that it really is fall I am making PUMPKIN EVERYTHING!  And these cupcakes are seriously amazing!  My kids normally do not eat anything pumpkin, but when I make these or my pumpkin pie they gobble it up!  It’s funny because when I first started making these I would use the canned pumpkin and my boys didn’t want anything to do with them.  Then I started roasting my own little sugar pumpkins and making the purée myself.  And let me tell you, you CAN DEFINITELY taste a difference!  It’s got such a fresh creamy taste. The canned pumpkin almost has a metallic taste, obviously because it’s in a can.  So my recommendation to you, when you make these, DON’T TAKE A SHORTCUT!!!!  Use the REAL pumpkin!  It’s easy and it  will add so much more to your cupcakes!!!!

Ingredients for Cupcakes:

1 1/4 cups cake flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/4 cup sugar

1/4 cup brown sugar

1 1/2 tsp vanilla

1 1/2 tsp cinnamon

1/2 cup vegetable oil

1/2 cup buttermilk

1 cup fresh pumpkin purée

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Directions for Cupcakes:

Preheat oven to 350° and line cupcake pan with cupcake liners.

In a medium bowl whisk flour, baking powder, baking soda and salt.  Set aside.

In a stand mixer beat 2 eggs with whisk attachment, on medium speed for a few seconds.  Add sugars and continue to beat on medium speed.  Add vanilla and oil and beat on medium speed for a minute.

Refuce to low speed and slowly add half of the flour mixture then half of the buttermilk.  Mix until just combined.  Add remaining flour and buttermilk.  Mix until smooth.  Scrape the sides of the bowl when needed.

Gently mix in pumpkin and cinnamon with a spatula

Evenly pour batter into lined cupcake pan.  Fill each 1/2 full.  Don’t overfill!

Bake 12-14 minutes or until toothpick interred in center comes out clean.

Let cupcakes cool for a few minutes in the pan then remove.

 

Ingredients for frosting:

2 8 oz packages of cream cheese

1/2 cup butter (1 stick)

3 cups powdered sugar

1 tsp vanilla

1 1/2 tsp cinnamon

 

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Directions for frosting:

Beat cream cheese with electric mixer until smooth, then add in butter and beat until smooth and creamy (2 minutes).  Add sugar slowly and beat on low speed until creamy.  Beat in vanilla and cinnamon.

Pipe icing on cooled cupcakes and store iced cupcakes in refrigerator, in a covered container.

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