Pumpkin Cupcakes with Cinnamon Buttercream Frosting
What you need:
For the Pumpkin Cupcakes:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 can (15 oz.) pureed pumpkin
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup milk [I used whole]
For the Cinnamon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 1/2 tsp. ground cinnamon
- Pinch of salt
- 5 cups powdered sugar
- 1/4 to 1/2 cup heavy cream
Directions:
- For the cupcakes: Using your stand mixer, beat butter and sugars together until smooth and fluffy.
- Begin to add eggs, one at a time, and beat well after each one is added.
- Add pumpkin and mix well.
- In a medium bowl, stir flour, baking powder, cinnamon, baking soda, and salt together.
- Add the flour mixture to the mixer bowl, alternating with the milk. You will want to start and end with the flour mixture. Do not overmix.
- Divide batter in cupcake tin lined muffin/cupcake pan.
- Bake at 350* for 15 to 18 minutes, or until a toothpick comes out of center of cupcake clean. I like to start checking mine at 15 minutes. Cool in pan for 5 to 10 minutes and then move to wire rack to cool completely.
- For frosting: beat together butter, cinnamon, and salt until creamy.
- Little by little, add the powdered sugar. Make sure it's smooth before adding more.
- Once you have added all of the sugar, add cream until desired consistency is reached.
- Pipe frosting onto cupcakes and decorate, if you'd like. I sprinkled mine with some gold sanding sugar and edible pearls.
Recipe from Eat Cake for Dinner