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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Before you jump to Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.

Almost every single “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. This is actually very true. From time to time, though, you absolutely do not need to make a whole meal for your family or even just for yourself. Sometimes you just wish to hit the drive through along the way home and call it a day. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet? You can do this because most of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is how one can find appropriate food choices at the drive through.

Choose a drive through at a restaurant that’s known for catering to people with better palates. For example, Arby’s won’t provide hamburgers. You could have roast beef sandwiches, wraps and salads as an alternative. Wendy’s, obviously, is known for its square burgers, even so the menu there has a considerable amount of healthy choices like salad, potatoes and chili. Most fast food restaurants usually do not stoop to the poor lows seen at McDonalds.

Logic states that that one the simplest way to stay balanced is to avoid the drive through and never eat fast food. Most of the time this is a good concept but if you make good choices, there is not any reason you can’t visit your drive through from time to time. Often what you need most is just to have another person do the cooking. When you select healthy menu items, you do not have to feel bad about visiting the drive through.

We hope you got insight from reading it, now let’s go back to pumpkin cupcakes with cinnamon cream cheese frosting recipe. To make pumpkin cupcakes with cinnamon cream cheese frosting you need 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
  1. Provide Cupcakes
  2. You need 1 1/2 cup All Purpose Flour
  3. You need 1 tsp Baking Powder
  4. Prepare 1/2 tsp Baking Soda
  5. Take 1 tsp ground Cinnamon
  6. Take 1/4 tsp ground Ginger
  7. Provide 1/4 tsp Nutmeg
  8. Take 1/2 tsp Salt
  9. Prepare 1/2 cup Unsalted Butter softened
  10. Use 1 cup Granulated White Sugar
  11. Get 2 large Eggs
  12. Provide 1 tsp Vanilla Extract
  13. Provide 3/4 cup Solid packed, canned Pumpkin Puree
  14. You need Frosting
  15. You need 8 oz Cream Cheese (straight out of fridge)
  16. Provide 1/2 cup Unsalted Butter (firm, but not cold)
  17. Use 1 pinch of Salt
  18. You need 1/2 tsp Cinnamon
  19. You need 2 1/2 cup Confectioners Sugar, sifted
  20. Provide 1 tsp Vanilla Extract
Steps to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
  1. Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
  3. In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine.
  4. With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together.
  5. Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
  6. For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
  7. Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes.
  8. Top with pecans or walnuts to fancy it up. :) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them.

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