Fall in Southern California is denoted by one thing…when they start selling Pumpkin Spice Lattes at Starbucks (we don’t have seasons here). When I found the recipe for a cupcake version of the PSL a few years ago I almost died I was so excited.
These have become a fall favorite!
The pumpkin makes the cake super moist, and the cinnamon cream cheese frosting is heavenly all on it’s own.
I prefer to make these as mini cupcakes, then you can just pop them into your mouth and experience all of the flavors at once.
Recipe is from Allrecipes.
Ingredients
Cupcakes:
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/3 cup brown sugar
- 2 eggs, room temperature
- 3/4 cup milk (I use Lactaid 2% Milk)
- 1 cup pumpkin puree
Cinnamon Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract (I use my homemade Indonesian Vanilla Extract)
- 1 teaspoon ground cinnamon
Instructions
Preheat oven to 375 degrees. Line mini muffin pan with mini paper muffin liners.
- Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.
- Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.
- Stir in the flour mixture, mixing until just incorporated.
- Pour the batter into mini muffin pan lined with mini muffin papers.
- Bake at 375 until golden and the tops spring back when lightly pressed — about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
- Once the cupcakes are cool, frost with the cream cheese icing.
Enjoy!