Pumpkin Spice Cupcakes with Cream Cheese Frosting
By: Leah Rodrigues
Published: October 15, 2011

These pumpkin spice cupcakes are the perfect fall dessert.  This is a great cupcake to take to the kids harvest festival, sell at a bake sale or serve at a Halloween party.  An intensely flavored spice cake is topped with a rich cream cheese frosting dotted with vanilla and cinnamon.  These days you can buy cute fall inspired cupcake liners and there are tons of pumpkin candies that can be used to decorate.  Anyone who tastes one of these delicious pumpkin spice cupcakes with absoloutly love them.
Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/8 teaspoon allspice
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup applesauce
4 tablespoons unsalted butter
1 cup granulated sugar
1/2 cup brown sugar (firmly packed)
4 eggs - room temperature
1/2 cup canned pumpkin
Cinnamon Cream Cheese Frosting
1/2 cup (1 stick butter) - room temperature
4 cups confectioner's sugar
1 teaspoon vanilla
2 teaspoons ground cinnamon
8 ounces (1 package) cream cheese
 





Cupcake Directions:
 


Preheat oven to 350 degrees. Prepare your cupcake pan with liners. Combine flour, baking soda, salt & spices in a large bowl.


   
With an electric mixer, cream butter & both sugars. Add eggs, one at a time. Add applesauce and pumpkin and then flour mixture, beating until just combined. Fill cupcake liners about three-quarters full. Bake approximately 20 minutes, but check frequently after 15 minutes. Cool completely.


   
Frosting Directions:


   
Cream butter and cream cheese until smooth. Add vanilla Begin adding confectioner's sugar in 1/2 cup increments. Add cinnamon and beat until smooth and creamy.

Cupcake Directions:
 


Preheat oven to 350 degrees. Prepare your cupcake pan with liners. Combine flour, baking soda, salt & spices in a large bowl.


     
With an electric mixer, cream butter & both sugars. Add eggs, one at a time. Add applesauce and pumpkin and then flour mixture, beating until just combined. Fill cupcake liners about three-quarters full. Bake approximately 20 minutes, but check frequently after 15 minutes. Cool completely.


     
Frosting Directions:


     
Cream butter and cream cheese until smooth. Add vanilla Begin adding confectioner's sugar in 1/2 cup increments. Add cinnamon and beat until smooth and creamy.

Comments:
martha s.
October 15, 2011

8 packages of cream cheese???!!!!
Sheri Wetherell

Thanks, Martha, for catching the error! That sure would make for one rich frosting! :) The correct amount is 8 ounces (1 package) of cream cheese.
Sehrah

I made these pumpkin spice cupcakes last fall, and they were simply amazing. The cupcakes were moist with just the right amount of spice. I'm looking forward to making them again this year!