Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined. This uses a box cake mix for the base of this recipe. The ingredients must be cool, but pliable before using. One year, with some extra batter left over, I added some SR flour, and made the best cupcake/muffins you ever had. Not too long ago we made these divine little pumpkin muffins with cream cheese frosting. Moist and tender pumpkin cake in cupcake form is a good idea since they’re already portion-sized for you. Use both brown sugar and granulated sugar. I used a box of Golden Vanilla cake mix, some canned pumpkin, pumpkin pie spice and water. I make these pies every holiday. Once the pumpkin cupcakes are completely cooled you can frost them with this amazing frosting. I won’t miss you. the other day, one of the girls at work bought some mini pumpkin cupcakes with cream cheese frosting and everyone loved them. allrecipesguide.net/pumpkin-cupcakes-with-cinnamon-cream-cheese-frosting For the Cupcakes: Your butter for the batter will be melted. Homemade Cinnamon Frosting. If you’ve ever accidently bought pumpkin pie mix instead of a can of pumpkin don’t toss it. Continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. More festive pumpkin desserts I love are Pumpkin Cream Cheese Muffins, Chocolate Spooky Spider Halloween Cupcakes, and Pumpkin Pie.. Then top them with the light and airy smooth and tangy creamy cream cheese whipped topping and you won’t be able to resist them. Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. The other great thing about these cupcakes is that they are so shareable, which a total necessity this time of year. These cupcakes are like Pumpkin Pie without the crust, with a yummy frosting. This Pumpkin Cupcake recipe costs $11.66 to make, which is about $0.48 per cupcake. If you don’t want to go to all the effort of making a layered and frosted cake, these are the perfect fall-time treat. I used a Betty Crocker Pumpkin Cream Cheese pie recipe using the cream cheese for a swirl. You can clearly taste both the pumpkin puree and the pumpkin pie spices – cinnamon, ginger, cloves and nutmeg – in each bite. Cream cheese frosting and pumpkin cake are a match made in heaven, and compliment each other perfectly. Pumpkin cupcakes are easy to prepare thanks to baking mix and canned pumpkin puree in the batter. Since box cake mixes require different things, the ingredient list here does not include whatever ingredients that the cake mix itself might call for (i.e. These Pumpkin Cupcakes with Cream Cheese Frosting are perfectly spiced and just the dessert for fall. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. If desired swap the spices here for 2 1/4 teaspoons pumpkin pie spice. 12oz cream cheese, 1 egg, 1 tsp vanilla, 1tsp pumpkin pie spice, 1/2 cup canned pumpkin, 1 cup sugar – blend together, pour into graham cracker crust (I make my own from cinnamon graham crackers) bake at 325 till set and knife comes out clean. I find it easiest to make these with a hand mixer, but you can use a stand mixer – or even mix them by hand! This pumpkin cupcakes recipe is a straight-ahead classic, but one I adore so, so much. These are so good, you'll want to keep them all to yourself. I'm fall obsessed. All I need are these pumpkin cupcakes. After melting, let it cool to about room temperature before adding it to the batter. If you love pumpkin like we do, To the bowl of your electric mixer, or another large bowl if using a handheld mixer, add 6oz softened cream cheese (regular or 1/3 less fat,) 1/4 cup softened butter, 1/2 teaspoon vanilla, and 1/4 teaspoon pumpkin pie spice. Home » Holiday » Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting If there is one new dessert you try this Winter, please oh PLEASE, let it be this one! These pumpkin cupcakes are a perfect fall treat. Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream: These super simple Pumpkin Pie Cupcakes taste just like a pie with it’s amazing moist custard like texture. Add the cream cheese, vanilla, ground cinnamon and pumpkin pie spice. I’m just laying a hint that this would make a great experiment for a new recipe. These cupcakes are perfectly pumpkin spiced, have the best texture, and the luscious cinnamon cream cheese frosting complements the cake beautifully. Also. Did you know the cupcakes are freezer friendly? Cream cheese; Shortening; Pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling. Although these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting don’t come from a boxed cake mix, let me assure you that they’re still super easy to make! Stick with canned pumpkin for a consistent result. This pumpkin spice cake topped with a delicious cream cheese frosting is sure to get you in the Holiday spirit. Soft, buttery Pumpkin Cupcakes with a brown sugar infused cream cheese frosting. I have a variety of pumpkin cupcakes on the blog, but none that are as straight forward as these pumpkin cupcakes with cream cheesecake frosting. Like no joke, goodbye pumpkin bread and pumpkin pie and pumpkin cookies. And it is paired with the dreamiest cream cheese frosting, which I will forever consider pumpkin’s match-made-in-flavor-heaven. Pages Public Figure Blogger NatashasKitchen.com Videos Pumpkin Cupcakes with Cream Cheese Frosting To make assembly easy, you can prepare each component ahead of time. I think you should know that these are the best pumpkin cupcakes I’ve ever had. With cream cheese frosting. These cupcakes are perfectly spiced Fall desserts and can be prepped and in the oven in under 20 minutes! Chill and serve with whipped topping This recipe couldn’t be any easier. This recipe makes a large batch of 24-30 cupcakes, which makes it perfect for potlucks and bake sales! Reply It’s a classic cream cheese frosting that has a pop of warm spice that pairs perfectly with the pumpkin. Pumpkin Cupcakes with Cream Cheese Frosting. But boy, do these healthy pumpkin cupcakes have a very deep place in my heart!I’m a huge lover of Thanksgiving pies, but I think the next trend should be Thanksgiving cupcakes because these pumpkin spice cupcakes are like a bite into fall magic.. Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting. They get a generous piping of spiced cream cheese frosting after baking. Pumpkin Cupcakes. 1 tbsp (15 ml) pumpkin pie spice FOR FROSTING: 1 8oz (230 g) package cream cheese ½ cup (50 g) of powdered sugar(or confectioner’s sugar or icing sugar) ½ cup (120 ml) heavy cream or whipping cream 1 tsp (5 ml) vanilla grated nutmeg to taste 12 whole pecans You won’t believe it’s cake. Mmm Mmm Mmm Mm, Somehow, it's even more excellent. How to Make Cream Cheese Frosting: Let the cupcakes cool completely then whip up the cream cheese frosting to slather on top. Tips for Pumpkin Cupcakes and Cream Cheese Frosting. This easy cupcake is full of pumpkin spice and topped with a simple cream cheese frosting. There is just something about the combination of subtle autumn flavor so many of us love, topped with the perfectly sweet, but not too sweet, cream cheese frosting. They are perfect for your fall baking and taste so yummy with hot tea or coffee. Top cupcakes with homemade cream cheese frosting. Um this is a cupcake sandwich now and I guess this also prevents the frosting on the nose effect. Brown sugar adds a nice flavor. The great thing about this recipe is that you can use it to make a sheet cake, a shaped cake or even cupcakes. … The frosting here is a very classic cream cheese recipe that I use all the time. They are very moist, due to the pumpkin, and are flavored with pumpkin pie spice. When frosting … We love it topped with some cinnamon sugar, but more pumpkin spice would also be delicious. Perfect Pumpkin Cupcakes. To ensure that the consistency stays light and fluffy, I incorporate the sugar and pumpkin first, then whip in the cream cheese. https://bakerbynature.com/pumpkin-cupcakes-with-cream-cheese-frosting Butter for flavor, oil for moisture. eggs, etc.). They are classic, totally necessary and SO good! I’m even considering making the same mistake and buying more pumpkin pie mix just for this recipe.