Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

So I’ve made three pumpkin recipes this week. I think I can officially say that I’ve become a pumpkin addict. But that’s only because I’ve been deprived of pumpkin goodies from January until now so it’s only natural, right? But before I get into these glorious, most amazing to-die-for pumpkin cupcakes, I’ve been dying to share my IFBC-Seattle trip with you all!
Seattle is a beautiful city. It was my first time there and I absolutely loved it. We stayed at the W Hotel all weekend, which was conveniently next to Pike Place Market, the most amazing market of all. I was only in Seattle for 2 nights and 3 days and I went to market about 6 times. No joke.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
These are super damn delicious! I also added more cinnamon to the frosting. And I topped with those cute plastic spider rings for a Halloween party. Thanks for the yummy and easy recipe Chungah!

Prep Time30 mins
Cook Time18 mins
Total Time1 hr

Ingredients

Pumpkin Cupcakes

•     1 1/2 cups all-purpose flour
•     1/4 teaspoon nutmeg
•     1/2 teaspoon ginger powder
•     1 1/2 teaspoons cinnamon
•     1/4 teaspoon salt
•     1/2 teaspoon baking soda
•     1 teaspoon baking powder
•     1/2 cup brown sugar
•     3/4 cup white sugar
•     1/3 cup vegetable oil , or canola
•     3/4 cup pure pumpkin
•     2 teaspoons vanilla extract
•     2 large eggs
•     1/3 cup milk

Cinnamon Cream Cheese Frosting

•     2/3 cup unsalted butter , softened
•     1 teaspoon vanilla extract
•     1 teaspoon cinnamon , I often do 1 1/2
•     3 - 3.5 cups powdered sugar
•     6 oz cream cheese
•     1-2 tablespoons cream , as needed

Instructions

Pumpkin Cupcakes

1. Preheat the oven to 350F degrees. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes.
2. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
3. In a large bowl beat together the oil, sugars, eggs & vanilla extract until no lumps remain (about 1-2 minutes).
4. Mix in the pumpkin.
5. With the mixer on low speed mix in the flour mixture about 1/2 at a time alternating with 1/2 of the milk.
6. Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
7. 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

1. In a large bowl beat the butter until fluffy - about 2 minutes. Then beat in the cream cheese.
2. Add in the cinnamon & vanilla extract.
3. 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.
4. Frost the cooled cupcakes using a flat knife or piping bag.

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