Pumpkin Cupcakes with Cheesecake Frosting
Pumpkin and spice cupcakes with cheesecake frosting. Perfect for fall lovers, these cupcakes are spiced with cinnamon, ginger, and nutmeg, topped with a creamy pumpkin cheesecake frosting. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cupcakefanatic.com.
Cooking tools:
- Hand mixer
- Sifter
- Rolling pin
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Zip-top bag
- Oven
- Stove
- Baking sheet
- Cooling rack
Ingredients
- 3/4 C graham flour or whole wheat flour
- 3/4 C all-purpose flour
- 1 t cinnamon
- 1/2 t ginger
- 1/2 t nutmeg
- 1/2 t allspice
- 1 t baking soda
- 1/2 t salt
- 1 1/2 C sugar
- 3/4 C pumpkin puree
- 2 large eggs
- 1/2 C vegetable oil
- 1/2 C cream soda
- 1 T vanilla bean paste or vanilla extract
- 2 C smashed graham crackers (pea-sized bits)
- 8 oz cream cheese, room temperature
- 1/4 C unsalted butter, room temperature
- 1/2 C pumpkin puree
- 3 C powdered sugar, sifted
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