I have been feeling inspired by the Fall to try out some new Pumpkin recipes. This recipe is originally inspired by my favorite Pumpkin Dump Cake (don’t worry, I’ll be posting that before Thanksgiving). It brings out all my favorite flavors – pumpkin, cinnamon, pecan, nutmeg. It’s tons of yummy goodness! And what better to top off a pumpkin cupcake than a cinnamon cream cheese frosting!
If you’re looking for something to ring in this beautiful Fall weather, this dessert should do the trick!
From Cooking Classy
Makes 12 cupcakes
- 1 1/2 cups + 2 Tablespoons unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 3/4 cup + 2 Tablespoons canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/8 – 1/4 cup yellow cake mix
- 1/2 cup Crushed pecans
- 2 whole graham crackers, crushed
- 5 Tablespoons salted butter to drizzle, melted
- Preheat oven to 350 degrees. In a mixing bowl whisk together 1 1/2c + 2T flour, 1t baking powder, 1/4t baking soda, 1/4t salt, 1t cinnamon, 1/4t nutmeg and 1/4t ginger until well combined, set aside.
- In the bowl of an electric stand mixer, whisk together 2/3c granulated sugar with 1/2c brown sugar until no lumps remain. Add 1/2c canola oil, set mixer with paddle attachment (one that scrapes the bowl is preferred otherwise stop and scrape bowl occasionally throughout entire mixing process) and blend mixture on medium speed until well combined. Mix in 2 eggs one at a time, beating well after each addition. Mix in 3/4c +2T pumpkin and 1t vanilla. With mixer set on low speed, slowly add in flour mixture and mix until combined, then stop mixer and scrape down sides and bottom of bowl and fold batter to ensure it is well blended.
- Divide batter among 12 paper lined muffins cups, filling each about 3/4 full.
- Sprinkle the 1/8 – 1/4 c yellow cake mix on top of each cupcake, followed by the 2 crushed graham crackers and finishing with the pecans. Drizzle melted butter evenly over each cupcake.
- Bake in preheated oven 20 – 24 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
Cinnamon Cream Cheese Frosting
From Just a Taste
Makes enough for 12 cupcakes
- 1 (8-oz.) package cream cheese, at room temperature
- 1 cup powdered sugar
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 1/3 cups cold heavy whipping cream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the 8oz cream cheese until smooth. Sift the 1c powdered sugar into the bowl, beating to combine, then add the 2 1/2t vanilla extract and 1t cinnamon.
- Remove the paddle attachment and attach the whisk attachment. Scrape down any cream cheese from the sides of the bowl, and then with the whisk beating at medium-high speed, stream in the 1 1/3c cold heavy cream until the frosting is thick enough to pipe. Here’s a helpful video of the original frosting recipe from Joy of Baking, which features the frosting recipe and addresses potential issues to prevent the frosting from being too thin.
- Transfer the frosting to a piping bag fitted with your desired pastry tip. Pipe the frosting onto the cooled cupcakes and serve immediately.