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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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Prep Time 30 minutes
Bake Time 15 minutes
Servings: 24 cupcakes
Course: Dessert
Ingredients Method

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

Method
 

Cupcakes
  1. Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners and set aside.
  2. In a large mixing bowl, combine the sugars, oil, eggs, syrup and vanilla extract. Beat until well incorporated, about 2 minutes.
  3. Mix in the pumpkin and beat until well combined.
  4. 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.
  5. Add in the remaining dry ingredients and milk and beat until well combined.
  6. Usiing a large cookie scoop, fill each cupcake liner 2/3 of the way full.
  7. Bake for 14-16 minutes or until the cupcakes are done by inserting a toothpick in the center.
Frosting
  1. Cut the butter into 1 inch blocks and beat the butter until slightly softened.
  2. Add the cream cheese to the butter and cream together until fluffy and free of lumps.
  3. Add the powdered sugar 2 cups at time, followed by the cinnamon, vanilla extract and syrup. Beat until smooth.
  4. Add remaining powdered sugar and almond milk and beat until smooth.
Assembly
  1. Using a large piping bag, fill the bag with icing and pipe the frosting on the cooled cupcakes.
  2. Then enjoy!