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Pumpkin Cupcakes with Spiced Cream Cheese Frosting
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Recipe by Cooking with Riccis

We are self-taught chefs who love getting messy experimenting in the kitchen. We have a passion for fine foods and the creative challenge of cooking together.

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Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Fall inspired Pumpkin Cupcakes with Spiced Cream Cheese Frosting. Loaded with spice and all the flavors of fall!

30 MIN PREP
18 MIN COOK
58 MIN TOTAL
12 servings
Ingredients
A bowl of white flour.
1 ⅓ cup flour
A bowl of white flour.
1 teaspoon baking powder
1 teaspoon baking soda
Coarse Sea Salt
½ teaspoon sea salt
Coarse Sea Salt
Ground Cinnamon
1 ¼ teaspoon ground cinnamon, divided
Ground Cinnamon
Pumpkin Pie Spice
1 tablespoon + ½ teaspoon pumpkin pie spice, divided
Pumpkin Pie Spice
Pumpkin Puree
6 ounces canned pumpkin
Pumpkin Puree
A small bowl of sugar.
¼ cup granulated sugar
A small bowl of sugar.
Small bowl of brown sugar.
½ cup light brown sugar
Small bowl of brown sugar.
A glass bottle of olive oil.
½ cup vegetable oil
A glass bottle of olive oil.
2 Organic Valley Large Eggs
4 tablespoons Organic Valley Butter
8 ounces Organic Valley Cream Cheese
A small bottle of vanilla extract.
2 teaspoon pure vanilla extract
A small bottle of vanilla extract.
2-3 cups powdered sugar

Directions

Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon and 1 tablespoon pumpkin pie spice; set aside.
In a large bowl, whisk together the pumpkin, both sugars, vegetable oil and the eggs until completely combined. Add the flour mixture in two additions, folding with a rubber spatula until well combined.
Fill each cupcake about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes. Allow to cool in the pan for 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.
For the frosting, using an electric mixer on medium-high speed, beat the butter until fluffy, 1 to 2 minutes. Add the cream cheese, vanilla, 1/4 teaspoon ground cinnamon and 1/2 teaspoon pumpkin pie spice. Continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined. When frosting becomes light and fluffy it's ready!
Using a decorating bag and tip or an offset spatula, frost the tops of the cupcakes. The cupcakes can stay at room temperature for a few hours, but than should be refrigerated. Will stay fresh in fridge for up to 3 days in an airtight container.
© Cooking with Riccis 2024. All rights reserved.
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