Baked Pumpkin Spice Cupcake Recipe

Ingredients

• 2¼cups (560 ml) all-purpose flour
• 1.3 cup (80 ml) brown sugar
• 1 teaspoon (5 ml) ground cinnamon
• 1/2 teaspoon (3 ml) ground nutmeg
• 1/2 teaspoon (3 ml) ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon (3 ml) ground allspice
• 1/2 teaspoon (3 ml) salt
• 1 tablespoon (15 ml) baking powder
• 1/2 teaspoon (3 ml) baking soda
• 1/2 cup (125 ml) unsalted butter, softened
• 1 cup (250 ml)granulated sugar
• 2 large eggs
• 3/4 cup (180 ml) milk
• 1 cup (250 ml) pumpkin puree
• For Cinnamon Cream Cheese Frosting:
• 8 oz (240 ml) package cream cheese, softened
• 1/4 cup (60 ml) unsalted butter, softened
• 3 cups (750 ml) confectioners' sugar
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (5 ml) ground cinnamon

Instructions

Preheat an oven to 375º F (190º C).

Grease 24 muffin cups with nonstick cooking spray.

In a medium mixing bowl, combine all-purpose flour, 1 teaspoon cinnamon, ground nutmeg, ginger, clove, allspice, baking powder, baking soda, and salt. Stir well and set aside.

In a large mixing bowl, combine 1/2 cup (125 ml) butter, white sugar, and brown sugar. Using an electric mixer, beat until light and fluffy.

Add eggs, one at a time, then stir in the milk and pumpkin puree. Mix in the flour mixture, stirring until incorporated. Pour the batter into greased cupcake cups.

Bake in the preheated oven until golden and the toothpick inserted in the center of the cake comes out clean, for about 25 minutes.

Turn off the oven and remove baked cupcakes. Cool in the pans, then remove them and cool completely on the wire rack.

Meanwhile, prepare the frosting: In a medium mixing bowl, combine cream cheese and 1/4 cup butter. using an electric mixer, beat until smooth. Mix in confectioners' sugar, until incorporated, then add the vanilla extract and ground cinnamon. Beat until smooth and fluffy. Once cupcakes are cool, frost with cream cheese mixture. Sprinkle with found cinnamon.