Go Back
Pumpkin Snickerdoodle Cupcakes with Pumpkin Cream Cheese Frosting
Author: Jackie
Ingredients
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15-ounce) can pumpkin purée
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 tablespoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
Frosting
  • 4 cups powdered sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 12 ounces cream cheese , room temperature
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 1/3 cup pumpkin purée
Instructions
  1. Preheat oven to 350 degrees and line 2 muffin pans with cupcake liners.
  2. In a large bowl, beat together oil and sugar until light and fluffy.
  3. Add eggs one at a time and beat until fully incorporated.
  4. Beat in pumpkin.
  5. In a separate bowl, combine flour, baking soda, pumpkin pie spice, and salt.
  6. Gradually stir flour into sugar/egg mixture.
  7. In a small bowl, mix cinnamon and sugar
  8. Fill cupcake liners 2/3 way full and sprinkle with cinnamon and sugar.
  9. Bake cupcakes for about 20 minutes or until a knife is inserted and comes out clean.
  10. Cool throughly before frosting.
  11. To make the frosting beat all ingredients on low for about 2 minutes.
  12. Once ingredients have been completely incorporated, increase mixer speed to medium high and beat until smooth and fluffy.
  13. Frost cupcakes and sprinkle with remaining cinnamon and sugar.