Mama King's Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
I love how moist and yummy these are. These are definitely a seasonal favorite of mine. The cream cheese just makes it. LOve!
- 1-1/2 cup flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup butter or margarine, softened
- 1 whole egg
- 1/2 cup milk
- 1/2 15oz. can pumpkin
Mama King's Cinnamon Cream Cheese Frosting
- 2 8oz. packages of cream cheese, softened
- 1/2 cup butter, softened
- 2 Tablespoon powdered sugar
- 1 Tablespoon ground cinnamon
- 2 teaspoon vanilla
Optional: Dulce De Leche Caramel Filling
- 1 can sweetened condensed milk
Preheat oven to 400*. Line 24 muffin tins with cupcake holders and set aside. Cupcakes: Mix all ingredients together until completely incorporated. Spoon with 2 1/2 T. scoop into prepared pans. Bake for 18-20 minutes or until toothpick inserted comes out clean. Cool.
Optional. To make filling: This is time consuming, but so yummy. Place unopened can of sweetened condensed milk in crock pot fully submerged for 8 hours. When cupcakes are cooled, I cut out a small amount in middle and then fill with the caramel mixture.
To make frosting: Mix butter and cream cheese until smooth and creamy. Add other ingredients and whip until smooth. Pipe onto cupcakes. Can also use the caramel as a topping instead. Keep cool.
