It’s the 2nd of October and pumpkin everything has been in full swing around here (except PSLs, because I hate coffee….GASP! I save my caffeine for Dr. Peppers and preworkouts only, ha!). I decorated for Halloween/Fall last week and am fully ready for the cooler temps! I’m traveling a lot in October so I am trying to squeeze in as much baking as possible. And coincidentally, all my pants are starting to fit a bit tighter (oops!). I blame it on the baking!
I made these cupcakes for one of my best friend’s birthdays last weekend–she doesn’t love cake (GASP AGAIN) but does enjoy cream cheese frosting! So, I knew a festive cupcake with cream cheese frosting would do the trick! These are so tasty!!!
Pumpkin Cinnamon Sugar Cupcakes with Cream Cheese Frosting
Adapted from Your Cup of Cake
Serving size – 18-20 cupcakes
Cupcakes:
1 box yellow cake mix (I used Duncan Hines)
1 tbsp pumpkin pie spice
1 tsp cinnamon
15 oz. pure pumpkin (not pumpkin pie filling)
3 eggs
1/2 cup canola oil
1/3 cup milk
2 tsp vanilla extract
Sugar topping for cupcakes:
4 tbsp melted unsalted butter
1/4 cup white sugar
1 tbsp cinnamon
Cream cheese frosting:
1/2 cup (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
1 & 1/2 tsp cinnamon
2 tsp vanilla extract
4 cups powdered sugar
Directions:
Cupcakes –
- Preheat oven to 350 degrees
- Combine together cake mix, cinnamon, & pumpkin pie spice in a large bowl
- In another bowl, mix pumpkin, eggs, oil, milk, & vanilla extract
- Mix together wet and dry ingredients
- Fill cupcake lined muffin pan 3/4 full with batter
- Bake for 18-20 minutes
- Once cooled, brush cupcakes with melted butter and then dunk into cinnamon/sugar mixture until coated
Frosting –
- Cream together butter and cream cheese until smooth
- Add in cinnamon and vanilla
- Slowly add powdered sugar until fluffy (you may need add a little less or a little more)
Assembly –
- Using a medium sized cookie scoop, scoop frosting on to cupcakes and sprinkle more cinnamon/sugar on top
- Enjoy!
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