Best Pumpkin Cupcakes Cinnamon Cream Cheese Frosting Recipes
EASY PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
A quick and easy doctored cake-mix recipe that's perfect for Halloween parties and birthday parties in the fall. I've decreased the fat content by using some lower fat ingredients and the flavors are still amazing.
Provided by RunninLion
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
- In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
- Beat on medium speed for 2-3 minutes until smooth.
- Fill each paper cup about 3/4 full with batter.
- Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
- Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
- Beat on medium until well-combined and smooth.
- For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.
PUMPKIN SPICE CUPCAKES WITH CINNAMON-MAPLE CREAM CHEESE FROSTING
I found a recipe similar to this a few months ago and have since tweaked it to my tastes and made it several times. These cupcakes are perfect for the Holiday season. The frosting is to die for! You have to try these scrumptious cupcakes!!!
Provided by cieradanielle
Categories Breakfast
Time 30m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- CUPCAKES: Preheat oven to 350 degrees. Grease 24 standard muffin cups.
- Whisk together cake mix, sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl.
- Add the eggs, applesauce, and pumpkin and beat with an electric mixer until thoroughly combined.
- Pour batter into muffin cups, filling them about 3/4 full.
- Bake for 20-25 minutes or until toothpick inserted into center comes out clean.
- Transfer cupcakes to wire rack and let cool completely before spreading with frosting.
- FROSTING: Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended.
- Add the maple syrup and cinnamon. Mix until well combined.
- Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed. **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**.
- Spread frosting evenly over cupcakes and Enjoy!
PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
from Kraft foods "Food & Family" magazine - DELICIOUS, & easy! I planned to make them with my children one afternoon, but arrived home to discover my pumpkin-loving 12 year old had made these all by himself!
Provided by WJKing
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 10
Steps:
- Heat oven to 350.
- Beat first 5 ingredients with mixer until well blended.
- Spoon into 24 paper-lined muffin/cupcake cups.
- Bake 20-22 minutes, or until toothpick inserted in centers comes out clean.
- Cool in pans 10 minutes; remove from pans. Cool completely.
- Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
- Gradually beat in sugar.
- Blend in cinnamon.
- Spread over cooled cupcakes.
- Store frosted cupcakes in refrigerator.
Nutrition Facts : Calories 268.9, Fat 12.9, SaturatedFat 5.4, Cholesterol 43.7, Sodium 204.3, Carbohydrate 36.8, Fiber 0.5, Sugar 29.4, Protein 2.7
PUMPKIN CUPCAKES & CINNAMON-CREAM CHEESE FROSTING
Bake up a batch of Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting for a taste of Fall! Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting are sure to be a hit at the dessert table!
Provided by My Food and Family
Categories Football Party Center
Time 1h22m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
- Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
- Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.6001 g, Sugar 0 g, Protein 3 g
PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING RECIPE
My mom created a Pumpkin Bars recipe with Cream Cheese Icing, I took that recipe and played with it to make these cupcakes...they're really good!
Provided by Lauri Myers @lauriscakes1
Categories Cakes
Number Of Ingredients 19
Steps:
- To make the cupcakes: Preheat oven to 350F degrees. Line muffin pan with 24 cupcake liners.
- In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don't use an electric mixer or overmix the batter as it may become too gummy.In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don't use an electric mixer or overmix the batter as it may become too gummy.
- Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean.Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely before frosting.
- To make the Icing: In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing well until it's all incorporated. Use immediately or refrigerate. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.
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