Pumpkin Cupcakes with Whipped Cinnamon Icing

I shared this fun recipe for Pumpkin Cupcakes with Whipped Cinnamon Icing over at Honey Bear Lane a few weeks ago and thought I’d post it here in case anyone missed it.
Pumpkin, pumpkin, pumpkin! I just can’t get enough of the stuff this time of year. Pumpkin cupcakes with a whipped cinnamon icing should probably make it onto your to-do list for the weekend. Now, I’m not eating sugar until Thanksgiving (you can read my meal plan for tasty healthy eating here), so you enjoy one of these for me, OK?
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Pumpkin Cupcakes with Whipped Cinnamon Icing
Adapted from Joy of Baking

Printable Recipe

Makes 12 Cupcakes

For the cupcakes:
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup canned pumpkin puree
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt

For the filling:
1/2 cup (1 stick) salted butter, softened
1/3 cup whipping cream, at room temperature
1/2 tsp cinnamon
1 tsp vanilla bean extract
2 1/2 to 3 cups powdered sugar

For the cupcakes: Preheat the oven to 350 degrees. In a large bowl or the bowl of a stand mixer mix the butter and sugar together on medium speed until light in color and fluffy, about 3 minutes. Add the eggs, vanilla, and pumpkin and mix until well combined. Sprinkle the flour on top of the butter mixture and then sprinkle the baking powder, soda, cinnamon, ginger, cloves, and salt over the top of the flour. Mix on low until everything if combined and you have a thick cake batter. Fill 12 muffin tin cups, lined with a paper liner, two-thirds full and then bake for 16-18 minutes until the cake springs back when touched and a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool to room temperature out of the pan.

For the filling: Use a stand mixer or electric hand mixer to beat the butter, whipping cream, cinnamon, and vanilla bean extract with the wire whisk attachment.. Beat at medium-high speed until very light and fluffy, about 5 minutes. Add the powdered sugar and beat for another 3-5 minutes. The filling will be very fluffy and a medium-thin consistency. If the icing is too thick, add a touch of cream and beat again. If it is too thin add a little more powdered sugar and beat again.

Pipe the icing into the cooled cupcakes using an 2A tip.

Cinnamon and pumpkin dessert recipes, pumpkin dessert recipe

 

And just in case you don’t have enough sweet pumpkin recipes in your life you might also like:

Thanks for reading. You all have been so kind in your comments and thoughts; it is such a perk in my day.

7 comments on “Pumpkin Cupcakes with Whipped Cinnamon Icing

  1. Melissa, Have your tried making muffins/cupcakes/cookies with a small can on Pumpkin and a box of spice cake mix? It is amazing, easy, and simple! I like to put chocolate chips in or mix up a cream cheese filler. If you double it, you can use a large can of pumpkin and 2 boxes of cake mix…just try it and see what you think :)

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