Pumpkin Cupcakes with Cinnamon Icing

Table of contents:

Pumpkin Cupcakes with Cinnamon Icing
Pumpkin Cupcakes with Cinnamon Icing


  • 280 g flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon crushed cloves
  • ½ teaspoon allspice
  • ½ teaspoon s alt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 110 g butter, softened
  • 200 g sugar
  • 5 tablespoons brown sugar
  • 2 eggs at room temperature
  • 180 ml fresh milk
  • 250 g mashed pumpkin
  • For the frosting:
  • 200 g cream cheese, softened
  • 50 g butter, softened
  • 350 g powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon


For the cupcakes:

Heat the oven to 190 degrees. Grease and flour 24 muffin tins. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, s alt, baking powder, and baking soda. Set aside.

Beat 110 g of butter with the white and brown sugar using a mixer until smooth. The mixture should be lighter in color. Add the eggs one at a time and beat with the mixer after each one. Add the milk and pumpkin puree. Break it up. Add the dry ingredients and beat again for a long time until a homogeneous mixture is obtained. Pour the batter into the prepared muffin tins.

Bake for 25-30 minutes or until golden in the preheated oven. Let the cupcakes cool for 5-6 minutes before removing from the pans.

For the frosting:

Beat the cream cheese with 50 g of butter softened at room temperature with a mixer until a smooth mixture is obtained. Add the powdered sugar a little at a time until completely dissolved. Add the vanilla and 1 teaspoon of cinnamon. Beat until fluffy. Fill the cream into a pouch or syringe. After the cupcakes are completely cooled, decorate with the frosting.

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