Happy Halloween!! Try this Pumpkin Cupcake with Cinnamon Cream Cheese Frosting Recipe to entertain your "spooky" guests.

Last updated 6 months ago

Happy Halloween!! Try this Pumpkin Cupcake with Cinnamon Cream Cheese Frosting Recipe to entertain your “spooky” guests. We promise this recipe won’t “scare” people away.

Cook Time: 25 minutes

Yield: 24 cupcakes

Ingredients:

Cupcakes:

2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup mashed cooked or canned pumpkin
3/4 cup milk
3/4 cup chopped walnuts or pecans

Frosting:

4 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
4 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon

Preparation:

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. For the frosting, beat together all ingredients until smooth. Decorate as desired.

TIP: Fill a plastic zip bag with frosting and cut off tip. This works well for piping a beautiful cupcake decoration!