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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Print Recipe Pin Recipe
Prep Time 30 minutes
Bake Time 15 minutes
Course Dessert
Servings 24 cupcakes

Ingredients
  

Cupcakes

  • 1 cup light brown sugar
  • 1/2 cup white granulated sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 tbsp pancake syrup
  • 2 tsp vanilla extract
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup almond milk

Frosting

  • 1 cup unsalted butter cold
  • 16 oz cream cheese cold
  • 6 cups powdered sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp pancake syrup
  • 1 tbsp almond milk

Instructions
 

Cupcakes

  • Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners and set aside.
  • In a large mixing bowl, combine the sugars, oil, eggs, syrup and vanilla extract. Beat until well incorporated, about 2 minutes.
  • Mix in the pumpkin and beat until well combined.
  • In a medium sized bowl, add the dry ingredients together. Then, add half the dry ingredients to the batter and half the milk and beat until combined.
  • Add in the remaining dry ingredients and milk and beat until well combined.
  • Usiing a large cookie scoop, fill each cupcake liner 2/3 of the way full.
  • Bake for 14-16 minutes or until the cupcakes are done by inserting a toothpick in the center.

Frosting

  • Cut the butter into 1 inch blocks and beat the butter until slightly softened.
  • Add the cream cheese to the butter and cream together until fluffy and free of lumps.
  • Add the powdered sugar 2 cups at time, followed by the cinnamon, vanilla extract and syrup. Beat until smooth.
  • Add remaining powdered sugar and almond milk and beat until smooth.

Assembly

  • Using a large piping bag, fill the bag with icing and pipe the frosting on the cooled cupcakes.
  • Then enjoy!