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Before you jump to Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.
You already are aware of how essential it is to have a heart that is healthy. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy either. You already know that if you want your heart to be healthy, you must lead a good and healthy lifestyle and get regular exercise. Do you know, though, that some specific foods are good for making your heart feel better? In this article, you will learn which foods are beneficial for your heart.
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We hope you got insight from reading it, now let’s go back to pumpkin cupcakes with cinnamon cream cheese frosting recipe. To cook pumpkin cupcakes with cinnamon cream cheese frosting you need 20 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
- Prepare Cupcakes
- Prepare 1 1/2 cup All Purpose Flour
- Provide 1 tsp Baking Powder
- Take 1/2 tsp Baking Soda
- You need 1 tsp ground Cinnamon
- Use 1/4 tsp ground Ginger
- Prepare 1/4 tsp Nutmeg
- Use 1/2 tsp Salt
- Use 1/2 cup Unsalted Butter softened
- Take 1 cup Granulated White Sugar
- Provide 2 large Eggs
- Get 1 tsp Vanilla Extract
- You need 3/4 cup Solid packed, canned Pumpkin Puree
- Take Frosting
- Get 8 oz Cream Cheese (straight out of fridge)
- Take 1/2 cup Unsalted Butter (firm, but not cold)
- You need 1 pinch of Salt
- Take 1/2 tsp Cinnamon
- You need 2 1/2 cup Confectioners Sugar, sifted
- Get 1 tsp Vanilla Extract
Instructions to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
- Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
- In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine.
- With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together.
- Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
- For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
- Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes.
- Top with pecans or walnuts to fancy it up. :) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them.
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