Total Time
37mins
Prep 15 mins
Cook 22 mins

Moist spiced pumpkin cake pairs perfectly with my cinnamon brown sugar cream cheese frosting. Try it!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. 2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt into a medium bowl.
  3. 3. Add the eggs, 1 at a time, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth.Fill cupcake pan up evenly. Bake the cakes until a toothpick inserted into the center comes out clean, about 18-24 minutes. Cool Completely.
  4. 4. Beat cream cheese and butter together until creamy and fluffy. Add vanilla extract.
  5. 5. Add powdered sugar. Scrape bowl down.
  6. 6. Add brown sugar and cinnamon.
  7. 7. Beat for two minutes.
  8. 8. Add milk for desired consistency.