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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Before you jump to Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Mostly, people have been taught to believe that “comfort” foods are bad for the body and should be avoided. At times, if the comfort food is a sugary food or another junk food, this is true. Otherwise, comfort foods can be extremely healthy and good for you. There are a number of foods that, when you eat them, can improve your mood. If you are feeling a little bit down and you’re needing an emotional pick me up, try some of these.

Some grains are actually great for repelling bad moods. Quinoa, millet, teff and barley are all actually wonderful for helping boost your happiness levels. These foods can help you feel full for longer also, helping you feel better. Feeling famished can be awful! These grains can elevate your mood since it’s not at all difficult for your body to digest them. They are simpler to digest than other foods which helps kick up your blood sugar levels and that, in turn, raises your mood.

Now you realize that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to pumpkin cupcakes with cinnamon cream cheese frosting recipe. You can have pumpkin cupcakes with cinnamon cream cheese frosting using 20 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
  1. Take Cupcakes
  2. Get 1 1/2 cup All Purpose Flour
  3. Use 1 tsp Baking Powder
  4. Prepare 1/2 tsp Baking Soda
  5. You need 1 tsp ground Cinnamon
  6. Prepare 1/4 tsp ground Ginger
  7. Provide 1/4 tsp Nutmeg
  8. Use 1/2 tsp Salt
  9. Prepare 1/2 cup Unsalted Butter softened
  10. Take 1 cup Granulated White Sugar
  11. Provide 2 large Eggs
  12. Prepare 1 tsp Vanilla Extract
  13. Use 3/4 cup Solid packed, canned Pumpkin Puree
  14. Provide Frosting
  15. Provide 8 oz Cream Cheese (straight out of fridge)
  16. Prepare 1/2 cup Unsalted Butter (firm, but not cold)
  17. You need 1 pinch of Salt
  18. Use 1/2 tsp Cinnamon
  19. Use 2 1/2 cup Confectioners Sugar, sifted
  20. Prepare 1 tsp Vanilla Extract
Instructions to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:
  1. Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
  3. In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine.
  4. With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together.
  5. Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
  6. For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
  7. Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes.
  8. Top with pecans or walnuts to fancy it up. :) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them.

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