Pumpkin Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting
Prep Time
15 mins
Cook Time
22 mins
These Pumpkin Snickerdoodle Cupcakes are the perfect fall treat! They are a delicious combination of two classic fall flavors; pumpkin and cinnamon.
Course:
Dessert
Cuisine:
American
Keyword:
pumpkin cinnamon, pumpkin snickerdoodle cupcakes
Servings: 24 cupcakes
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 15 ounce can pumpkin purée
- 3 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ¼ cup sugar
- 2 teaspoons cinnamon
Frosting
- 8 tablespoons butter room temperature
- 12 ounces cream cheese room temperature
- 6 cups powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
-
Preheat oven to 350 degrees and line 2 muffin pans with cupcake liners.
-
In a large bowl, beat together oil and sugar until light and fluffy.
-
Add eggs one at a time and beat until fully incorporated.
-
Beat in pumpkin.
-
In a separate bowl, combine flour, baking soda and powder, pumpkin pie spice, cinnamon and salt.
-
Gradually stir dry ingredients into sugar/egg mixture.
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In a separate small bowl, mix ¼ cup sugar and cinnamon; set aside.
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Fill cupcake liners ⅔ way full and sprinkle with cinnamon and sugar.
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Bake cupcakes for about 22-24 minutes or until a knife is inserted and comes out clean.
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Cool throughly before frosting.
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To make the frosting beat all ingredients on low for about 2 minutes.
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Once ingredients have been completely incorporated, increase mixer speed to medium high and beat until smooth and fluffy.
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Frost cupcakes and sprinkle with remaining cinnamon and sugar.