Holiday Cupcakes

Cupcakes

• 2 1/4 cups All-Purpose Flour
• 1 tsp Badia Cinnamon Powder
• 1/2 tsp Badia Ground Nutmeg
• 1/2 tsp Badia Ground Ginger
• 1/2 tsp Badia Ground Cloves
• 1/2 tsp Badia Ground Allspice
• 1/2 tsp Badia Sea Salt Fine
• 1 tbsp Baking Powder
• 1/2 tsp Badia Baking Soda
• 1/2 cup Butter, softened
• 1 cup White Sugar
• 1/3 cup Brown Sugar
• 2 Eggs, room temperature
• 3/4 cup Milk
• 1 cup Pumpkin Puree

Cinnamon Cream Cheese Frosting

• 1 (8oz) packager Cream Cheese, softened
• 1/4 cup Butter, softened
• 3 cups Confectioner’s Sugar
• 1 tsp Badia Vanilla Extract
• 1 tsp Badia Cinnamon Powder

1. Preheat an oven to 375ºF (190ºC). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 tsp Cinnamon, Nutmeg, Ginger, Cloves, Allspice, Salt, Baking Powder, and Baking Soda; set aside.
2. Beat 1/2 cup of Butter, White Sugar, and Brown Sugar with an electric mixer in a large bowl until light and fluffy. The mixtures should be noticeable lighter in color. Add the room-temperature eggs one at a time, allowing each egg tabled into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4. While the cupcakes are cooling, make the frosting by beating the Cream Cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the Confectioner’s Sugar a little at a time until incorporated. Add the Vanilla Extract and 1 tsp Cinnamon Powder; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

This recipe is part of our Holiday Easy-To-Prepare Recipes.

Here you’ll find our take on Turkey, Sweet Potato Casserole, Cornbread Stuffing, Stuffed Cheesy Mushrooms, Coquito, Sparkling Cranberry, & Popcorn on the Cob