Go Back
Print

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!

Ingredients

  • 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

Instructions

  • 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.