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Pumpkin Cupcakes with Cinnamon Butter Cream

by Christa on November 29, 2011

Post image for Pumpkin Cupcakes with Cinnamon Butter Cream

Pumpkin.
Who doesn’t love it?



Everything that pumpkin puree touches becomes moist, fluffy and so delicious. 
Once again I made PLENTY of Pumpkin Cupcakes for Thanksgiving. They disappeared within a couple days… that’s always a good thing 🙂
Pumpkin & Cinnamon go together like PB & J. 
They just click. Which is why these Pumpkin Cupcakes work so well! 

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Pumpkin Cupcakes with Cinnamon Butter Cream
(makes 22-24 large cupcakes, or 48 minis)
INGREDIENTS:
2 cups white sugar
1 1/4 cups vegetable oil (just pretend its not in there, you’ll enjoy the cupcakes more 🙂 )
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
3 teaspoons ground cinnamon
2 teaspoons ground cloves
1 cup chopped walnuts (optional)


DIRECTIONS:
1. Preheat oven to 350 degrees. Line cupcake tins with cupcake liners. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Pour batter into cupcake cups.
3. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Set aside to cool completely before frosting.


Cinnamon Butter Cream:
INGREDIENTS:
1 cup softened salted butter
5 cups sifted powdered sugar
2 teaspoons vanilla extract
4-5 Tablespoons of heavy cream (or whipping cream)
1 teaspoon of ground cinnamon


DIRECTIONS:
1. Beat softened butter on high for 2-3 minutes or until light and fluffy. 
2. Mix sifted powdered sugar, vanilla extract, cream and cinnamon into the softened butter all at once.
3. Beat on medium-high for 2-3 more minutes or until the mixture is throughly combined. Add more cream if the frosting is too stiff.
4. Simply use a knife to frost the tops of the cupcakes or use a decorating tip and pastry bag. Top the Pumpkin Cupcakes with a little cinnamon-sugar and eat up! 


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{ 12 comments… read them below or add one }

Elizabeth November 29, 2011 at 9:19 pm

Yum, yum, yum! I love pumpkin!

Reply

Pam November 30, 2011 at 3:52 am

They are almost too pretty to eat. Keyword being ALMOST!

Reply

Lizzy November 30, 2011 at 12:18 pm

Oh, these are decorated to perfection! Yummy, too!

Reply

Gloria November 30, 2011 at 1:56 pm

I love them, look amazing and beauty! what nice:)

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Mary November 30, 2011 at 3:28 pm

They look so beautiful that I'd hate to take a bite of them :-). The frosting is to die for. I'll wager it would be great with chocolate as well as pumpkin. I hope you have a great day. Blessings…Mary

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Treat and Trick November 30, 2011 at 4:53 pm

So tempting and gorgeous!

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OvenDelights November 30, 2011 at 9:18 pm

I have pumpkin left over, I'm just out of butter. I will have to try these as soon as I make a trip to Costco for more butter 🙂

Reply

Bo November 30, 2011 at 9:29 pm

Yum…I love the little cutouts you decorated them with.

Reply

Beth December 2, 2011 at 10:42 am

What gorgeous pumpkins! They look so pretty with the garnish on top.

Reply

Michelle October 14, 2012 at 3:46 pm

Making these as I type this. The batter was delicious, so I am sure the cupcakes will be even better!

Reply

Robin October 16, 2012 at 6:14 pm

What are the little leave made out of??

Reply

Lydia October 17, 2012 at 7:55 am

If making mini cupcakes, does this affect the baking time any?

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