Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting - Kraft Recipes Top
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Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

Prep Time
20
min.
Total Time
1
hr.
22
min.
Servings

24 servings

Bake a batch of these Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting. Explore this Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting recipe today!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
  • Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
  • Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

How to Store

Store frosted cupcakes in refrigerator.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 250
Total fat 10g
Saturated fat 5g
Cholesterol 45mg
Sodium 200mg
Carbohydrate 36g
Sugars 28g
Protein 3g
% Daily Value
Vitamin A 100 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My 10 year old son and I made these during hurricane Sandy. My 10 year old son and I made these during hurricane Sandy. The receipe was so easy and fun. The cupcakes were extremely moist and very delicious. All the kids had a friend over and LOVED them. Beating the 10x sugar for 10 minutes was a great suggestion by someone and I added a little extra cinnamon to the frosting on another suggestion. (THANX) Only suggestion would be to refridgerate the frosting for a little bit before putting on the cupcakes, it may make it easier to spread by being less runny.
Date published: 2012-10-29
Rated 4 out of 5 by from Easy and good I made this recipe today. I believe if I made it with the amount of powdered sugar in the frosting as described in the recipe; we wouldn't of been able to eat it. I added a little at a time so I wouldn't over sweeten the frosting. There must of been an error in the amount of powdered sugar (16 oz) and yet only 8 oz. of cream cheese. Thank you Barbara
Date published: 2017-11-10
Rated 2 out of 5 by from I am not a novice in the kitchen but these were disappointing. I am not a novice in the kitchen but these were disappointing. They flattened upon removal from oven, which often times, will indicate under-done baked good. However, I baked a little longer than time posted and still under cooked. Flavor ok but nothing great. Did not even bother with the icing.
Date published: 2014-10-17
Rated 4 out of 5 by from These were easy to make and very tasty. These were easy to make and very tasty. I only had a 1/2 cup of sour cream on hand so I added a 1/2 cup of light vanilla yogurt and they turned out great. I love cinnamon so I added an additional 1/2 tsp to the frosting and a sprinkle of cinnamon sugar to the top of each one after frosting.
Date published: 2012-10-14
Rated 4 out of 5 by from I made this for thanksgiving but made it as a cake in a 9x13 pan. I made this for thanksgiving but made it as a cake in a 9x13 pan. It came out great and the frosting was delicious. After being refrigerated it tasted just like pumpkin pie. It was so easy to make, I can't wait to make one for my dad who loves pumpkin because I know he will love it!
Date published: 2012-12-06
Rated 4 out of 5 by from I have not made this yet but am going to make it for halloween. I have not made this yet but am going to make it for halloween. What I want to say is, When you are using powdered sugar in a frosting recipe, ya have to beat it at least 10 minutes to get rid of the powder taste and texture. I am excited about this cuz the grandkids love pumkin
Date published: 2012-10-15
Rated 5 out of 5 by from These were amazingly moist and yummy! These were amazingly moist and yummy! The batter for the cupcakes was so heavy I was afraid they would be dry, but they were so moist, they almost fell apart! And the cream cheese frosting was like nothing I've had before and so easy to make! I won't buy it in the store again!
Date published: 2012-10-18
Rated 5 out of 5 by from I have been making these cupcakes for the last two years. I have been making these cupcakes for the last two years. They are great! I make them for an election day bake sale and they sell out. I agree with carodonnell that you can use less confectioner's sugar: it is a bit sweet. I have had no problem finding a spice cake mix.
Date published: 2012-11-06
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