Pumpkin Cupcakes with Cinnamon Swirl Cream Cheese Frosting

Pumpkin Cupcakes


1/2 cup brown sugar, packed

2 eggs

15 oz pure pumpkin puree

1/2 cup vegetable oil

1/3 cup milk

1 teaspoon vanilla

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves


2 cups your favorite cream cheese frosting

1 tsp cinnamon


Preheat oven to 350 degrees. Place cupcake liners in to cupcake baking pan. With a whisk, mix together the brown sugar and eggs until combined. Stir in the pumpkin puree, oil, milk, and vanilla until combined. Add all dry ingredients and mix until just combined. DO NOT OVER MIX.

Fill cupcake liners 3/4 full. Yields 14-16 cupcakes. Bake for 10 minutes, rotate the pans, bake for additional 8 minutes. Cupcakes are done when a toothpick inserted near the center comes out clean or if you gently press the center of the cupcakes and they spring back up. Remove pans to cooling rack and cool completely before frosting.

For the frosting, mix cinnamon with one cup of frosting. Scoop cinnamon cream cheese frosting into piping bag and press to one side of the bag. Add the plain cream cheese frosting to the other side of the piping bag. Twist the top of the bag shut to push the frosting to the bottom of the bag. Pipe swirls of frosting onto cupcakes. Enjoy!

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