A irresistible fall dessert that’s perfect for any occasion.

Icing that leaves your taste buds tingling, cream cheese frosting that is anything but sweet, and cinnamon that cascades like a waterfall from the toothpick – these are just a few of the flavors that make pumpkin cupcakes such a fall favorite.

It was a chilly night, but that didn’t stop me from braving the outside weather to go on a baking binge. Even though fall is my least favorite season, I can’t help but stock up on pumpkin recipes to cook up during the colder months.

One of my recent additions to my arsenal of pumpkin recipes is pumpkin cupcakes with cinnamon cream cheese frosting. I’d been wanting to make them for months, ever since I saw a recipe for them on Taste of Home.

Packaged mixes are one thing, but I always love baking my own cupcakes. Plus, when it comes to baking, I’m a rebel who likes to mix it up a bit. So, when I saw this recipe, I knew I had to make them.

Making pumpkin cupcakes is a simple task, but there are a few things you need to pay attention to in order to get them right. For example, Make sure your oven is preheated to 350 degrees. This will help ensure that your cupcakes bake evenly and don’t end up looking greasy or heavy.

Once your oven is heated up, it’s time to mix your batter. In a large bowl, combine 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 cup well-shaken buttermilk. Stir until well combined.

Then, add 2 cups pumpkin puree and 2 eggs. Stir until well combined. Finally, add 3/4 cup melted butter and 2 tablespoons light brown sugar. Stir until well combined.

Pour the batter into cupcake liners, filling them three-fourths of the way full. Then, place the cupcakes in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Once the cupcakes are done, let them cool slightly before frosting them. To make the cream cheese frosting, beat 1/2 cup softened cream cheese, 1/2 cup confectioners’ sugar, and 1/2 teaspoon ground cinnamon together until well combined.

Then, frost the cupcakes while they are still warm. Once they are frosted, let them cool completely before serving.

The pumpkin cupcakes with cinnamon cream cheese frosting were everything I’d hoped for. The frosting was perfect – not too sweet, with a delightful cinnamon flavor. And the cupcakes themselves were soft and spongy, with a beautiful orange hue.

No matter what season it is, I can always count on pumpkin recipes to be a hit. Whether I’m baking them for myself, or for a special occasion, these cupcakes are always a hit. Thanks,, Taste of Home, for this amazing recipe!

CAN I EXTHERMATE MY UPSIDE DOWN PUMPKIN CUPCAKE?

Yes, you can always bake the cupcakes in the oven on a wire rack at a lower temperature, or remove them from the pan and place them on a wire rack to cool completely before frosting.