Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting

Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting - Full of pumpkin flavour and perfect for Fall baking.

Pumpkin Cupcakes:
2¼ cups all-purpose flour, unbleached
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
¾ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
½ cup (1 stick) butter, softened
1-1/3 cup granulated sugar
2 eggs, slightly beaten
1 cup pumpkin (canned or cooked and mashed)
¾ cup milk

Pumpkin Cream Cheese Frosting:
1 (8 oz) pkg cream cheese, softened
¼ cup butter, softened
¼ cup pumpkin (canned or cooked and mashed)
4 cups confectioners' sugar
1 tsp. pure vanilla extract
1½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Line a muffin tin with cupcake papers (24 cavities) and set aside.

For the Cupcakes:
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until thoroughly combined. Add the pumpkin and combine. Stir in the dry ingredients alternately with the milk, blending until the mixture is smooth after each addition.

Divide the batter between the prepared muffin cups, filling about two-thirds full. Bake for 23-25 minutes or until a wooden toothpick inserted near the center of one of the cupcakes tests clean. Remove cupcakes to a wire rack to cool completely.

For the Frosting:
Beat the cream cheese, butter, and pumpkin in a large bowl until thoroughly combined and fluffy. Add the powdered sugar, vanilla, cinnamon, ginger, and nutmeg. Beat until smooth. Scrape down the sides of the bowl at least once to make sure all ingredients are incorporated. Frost cupcakes.

Refrigerate leftover cupcakes.

Makes 24 cupcakes.

Nutrition Information:
Per Serving: Calories: 260 Total Fat: 10g Saturated Fat: 6g Cholesterol: 40mg Sodium: 165mg Fiber: 1gS ugar: 32g Protein: 3g