Pumpkin Cupcakes with Cinnamon and Honey Cream Cheese Frosting

I love these pumpkin cupcakes, and they always disappear quickly. The cupcake recipe comes from Ina Garten, and other than doubling the recipe (thus using the entire can of pumpkin) and adding some vanilla (because I instinctively add it to everything), I haven’t really changed anything. The frosting however, is different. I usually use cinnamon to flavor the frosting, sometimes chai spice instead, and sometimes I add honey.

The vegetable oil keeps the cake moist much longer than cakes made with butter, but it doesn’t really matter because they’re usually eaten before they get a chance to age! This recipe makes 22-24 cupcakes.

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Pumpkin Cupcakes with Cinnamon and Honey Cream Cheese Frosting

Moist pumpkin and spice cupcakes with a cinnamon cream cheese and honey frosting

Course

Dessert

Keyword

Cinnamon, cream cheese frosting, cupcakes, Fall, Pumpkin

Servings

Ingredients

Cupcakes

• 2 cups flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ginger
• 1 teaspoon salt
• 4 large eggs
• 2 cups pumpkin 1 full 15 ounce can
• 1 cup sugar white
• 1 cup brown sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

Frosting

• 8 tablespoons butter 1 stick, unsalted
• 8 ounces cream cheese 1 brick
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1-2 tablespoons honey
• 5-6 cups powdered sugar

Course Dessert Keyword Cinnamon, cream cheese frosting, cupcakes, Fall, Pumpkin Servings Ingredients Cupcakes 2 cups flour 2 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon salt 4 large eggs 2 cups pumpkin 1 full 15 ounce can 1 cup sugar white 1 cup brown sugar 1 cup vegetable oil 1 teaspoon vanilla extract Frosting 8 tablespoons butter 1 stick, unsalted 8 ounces cream cheese 1 brick 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 pinch salt 1-2 tablespoons honey 5-6 cups powdered sugar

Instructions

Cupcakes

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. Preheat oven to 350. In a larger bowl, whisk together the eggs, pumpkin, white sugar, brown sugar, pumpkin, vanilla, and vegetable oil. Then whisk in the dry ingredients, making sure to whisk out any lumps.

   
3. Place cupcake liners in cupcake tin and then pour in batter 2/3 to 3/4 of the way up. Bake for 20-25 minutes (I usually do 24), or until a toothpick comes out clean.

   

Frosting

1. Using an electric mixer (you can do this by hand, it will just take longer and the frosting likely won't be quite as fluffy), beat butter and cream cheese on medium speed until combined and fluffy.

   
2. Add the cinnamon, vanilla, honey, and powdered sugar, about half a cup at a time. Once the frosting is as sweet as you'd like, allow the mixer to run an extra minute.

   

Recipe Notes

If you're using a knife to spread the frosting rather than piping, reduce the frosting recipe by 1/3 - 1/2. 

Cream can be substituted for the honey.