These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are perfect for fall! They are moist, delicious, and light and airy!😋
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* 2 1/4 c. all purpose flour
* 2 tsp ground cinnamon
* 1 tsp all spice heaping
* 1 tsp nutmeg heaping
* 1/4 tsp ground cloves
* 1 tsp salt
* 1 Tbsp baking powder
* 1/2 tsp baking soda
* 1/2 c. vegetable oil
* 2/3 c. granulated sugar
* 2/3 c. brown sugaR
* 2 eggs
* 3/4 c. milk
* 15 oz. canned pumpkin not pie filling
Cinnamon Cream Cheese Frosting
* 1/2 c. unsalted butter softened
* 8 oz cream cheese softened
* 1/4 tsp salt
* 1 tsp. ground cinnamon
* 4 c. powdered sugar
Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper cupcake liners.
In a large bowl, whisk together the flour, cinnamon, all spice, nutmeg, cloves, salt, baking powder and baking soda. Set aside.
In a medium sized bowl, whisk together the oil, sugar, brown sugar, eggs, milk and pumpkin.
Pour the wet mixture into the dry mixture and use a spatula to fold the two mixtures together. A few lumps left behind are okay.
Fill the cupcake wells 2/3 of the way full. You can also use a 1/4 cup measuring cup or a medium sized cookie scoop to fill the wells.
Bake for 19-21 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for a few minutes and then transfer them to a cooling rack. The cupcakes need to be completely cooled before frosting.
Store covered at room temperature if you need to before frosting.