Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Yields 24 Cupcakes with Frosting
1/4 Cup Butter, Softened
3/4 Cup Unsweetened Applesauce
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly
2 Large Eggs
3/4 Cup Fat Free Milk
1 Tablespoon Lemon Juice
1 (15 Ounce) Can Pumpkin Puree
2 1/3 Cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger
1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon
Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.
To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!


13 Comments On This Topic
  1. Donna
    on Sep 1st at 3:09 pm

    printable recipes would be very nice.

    • admin
      on Sep 3rd at 1:16 pm

      Hi Donna, that is a great idea! We’ll get that working a.s.a.p. Thanks!

  2. Mama
    on Sep 11th at 1:55 pm

    id love to see some feedback comments on how these taste and turn out before I make them for a party. They look amazing! I don’t have much luck on making anything pumpkin except pie so hoping these are really good! :) I tried the pinterest quick can of pumpkin with a cake box mix & it was horrible! I think these will be much better with all the spices and stuff added to it. Thank you for the recipe!

  3. Lynell
    on Oct 13th at 10:52 pm

    I think the recipe should read to cream the soft butter and sugars, add eggs one at a time, and then add the applesauce and pumpkin. Adding all those ingredients at once, left the butter in chunks and never incorporated in the mix….maybe that’s why they rose and then sunk?

    • Rose
      on Sep 20th at 12:37 pm

      Mine did the same thing. They raised and then sank. The consistency was like a pie. Is that what it was supposed to be

  4. dee
    on Oct 16th at 10:15 pm

    I made these tonight. Followed the recipe exactly but also added a little vanilla to the muffin mix. SO GOOD! Moist, dense, great flavor. Had to cut every person in my family off from them so we have some to eat tmr. Thanks for the recipe!

  5. Emily
    on Oct 31st at 3:48 pm

    These cupcakes were a huge hit for both my coworkers and my boyfriend’s coworkers! Everyone loved them! I made the cupcake part at night and let them sit overnight, then made the frosting in the morning and frosted them before work! Yum!!!

  6. Jana
    on Nov 10th at 6:38 pm

    I’m making these as I’m typing but is it 2… 1/3 cups of flour or 2cups and 1/3 cup of flour? Thanks!!!

    • Sharon
      on Nov 12th at 9:26 am

      It’s 2 plus 1/3 cups of flour, the larger of the choices. Hope it worked out for you!!

  7. Amanda
    on Dec 1st at 4:25 pm

    Thank you so much for this recipe! I made these for my and my fiancĂ©’s work and they were an absolute hit! The flavor in the frosting sent it over the edge. Will definitely be making these for future events through the holidays. :)

  8. Ashley
    on Oct 15th at 6:59 pm

    I made these cupcakes tonight. They came out with the consistency of pumpkin bread/pie. What could I have done wrong? Mine definitely needed longer than 22 mins but it was only about 5 minutes longer. I followed the instructions. Any ideas?

    • Sharon
      on Oct 16th at 12:29 pm

      My best guess is flour. Even when sticking to a recipe, sometimes you need a pinch more or less flour. I’ve also had to get to know my oven, I bake in it differently than I would someone else’s (sounds weird, but…baking has no boundaries :) ) Cookies, for example – I have to take them out halfway and let them cool, then continue baking a little more, otherwise they burn on the bottom. Did you preheat? No one preheats, I’m guilty, too.

  9. Alexis
    on Oct 8th at 1:57 pm

    These definitely take more than 22 minutes. Maybe more like 27-30 and they still aren’t as firm as I would have hoped. I may use less applesauce next time. They are more of a muffin consistency. I think cupcake may be misleading. However, the frosting is amazing and makes all the difference.


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