Pumpkin Rum Cupcakes with Cinnamon Cream Cheese Frosting Archives

So, I spotted this recipe for Spiced Rum Cupcakes with Cinnamon Cream Cheese Frosting the other day and thought we’d tweak them just a bit.

It wasn’t a hard recipe to put together – even for someone that doesn’t do a ton of baking and well, these babies were REALLY good. So good in fact that I may bring them to a holiday party this year – IF I can make another batch and not eat them all before we get there!

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Print Recipe

Spiced Rum Cupcakes

Servings:

Ingredients

Cupcakes

1 1/2 cup Flour
1 tsp Cinnamon
1 tsp Pumpkin pie spice
1/2 tsp Nutmeg
1 tsp Baking soda
1/2 tsp Salt
1 1/2 cups Sugar
3/4 cup Canned pumpkin
2 Eggs
1/2 cup Canola oil
1/4 cup Spiced rum

Frosting

8 oz Cream Cheese
1/4 cup Butter
2 cups Powdered sugar
1 tsp Vanilla
1 1/2 tsp Cinnamon

Instructions

Cupcakes: In a large mixing bowl, combine flour, spices, baking soda, salt and sugar. Stir to combine. In a separate, smaller bowl, whisk pumpkin, eggs, canola oil and rum. Pour wet ingredients into dry and stir just until combined. Spoon batter into greased muffin tin. (You’ll fill each cup a solid 3/4 of the way full to make 12 cupcakes.) Bake in a preheated 350 degree oven 20-25 minutes. Transfer to a wire rack to let cool completely before frosting.
Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, 1/2 cup at a time, beating well after each addition. Fold in vanilla and cinnamon with last 1/2 cup of powdered sugar. Beat until smooth. Refrigerate any leftover frosting.

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