Cinnamon Streusel Pumpkin Cupcakes with White Chocolate Cream Cheese Frosting

Hey!

So..yeah, Day 11 with no power.

BUT…our new, snazzy generator finally got delivered that we ordered before the storm.

So now I can do things like, flush my toilet…or take a warm shower…or heat my house…and even bake cupcakes!

 

Certainly I shouldn’t be too worried about cupcaking in the midst of hurricane devastation…but cupcaking makes me feel normal.  And happy.

 

So I decided that today I would make some big, showy cupcakes.

And I will tell you, they were worth it.

They’re pretty…they’re yummy and they have the longest name ever:  Cinnamon Streusel Pumpkin Cupcakes with White Chocolate Cream Cheese Frosting.

Yep, rolls off the tongue.

 

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There is a lot going on here, but I promise it all works.

And each step is easy.

Honest.

 

First make your cupcakes.

The cupcakes are simple…

Just whisk your dry ingredients together…

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Then mix up some butter, sugar, pumpkin, vanilla and eggs…

Combine your wet and dry ingredients.

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Then fill up your liners…about 2/3 full.

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Bake them 15-20 minutes or so…

Next you get to make some simple shortbread streusel.

This stuff is so yummy.

Just flour, butter, sugar and water…oh yeah, and a little cinnamon.

 

Mix it until it forms a crumble…spread it out on a lined baking sheet…

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And bake it for about 20-25 minutes.

You can break apart the crumbles a few times while baking…

You don’t want it to get too brown…just slightly golden.  It will harden more as it cools.

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Finally you have to make your frosting.

White Chocolate Cream Cheese Frosting.

Melt some white chocolate….

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Mix it up with some cream cheese, butter and powdered sugar…

Pipe it on your cupcakes when they are cooled.

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Top them all off with that yummy shortbread streusel…

And if you’re feeling crazy, drizzle a little caramel all over that.

 

Make them.

Trust me.

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Print

Cinnamon Streusel Pumpkin Cupcake with White Chocolate Cream Cheese Frosting

  • Author: Cookies & Cups

Description:

Makes 12 cupcakes


Ingredients:

Cupcakes

  • 1 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup pumpkin (100% pure pumpkin)
  • 2 tsp vanilla
  • 2 eggs

Streusel Topping

  • 1 1/2 cups flour
  • 2 1/2 Tbsp granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp cinnamon
  • 1/2 cup butter, melted

Frosting

  • 1 (8 oz) block of cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1 cup white chocolate chips, melted
  • 2 cups powdered sugar

Instructions:

Cupcakes

  1. Preheat oven to 350°
  2. Line muffin tin with cupcake liners.
  3. In a bowl whisk together flour, cinnamon, ginger, nutmeg, allspice, baking soda and baking powder. Set aside.
  4. In a large mixing bowl cream together butter and sugar until light and fluffy, about 3 minutes.
  5. Add in pumpkin, eggs and vanilla and mix together on medium speed until incorporated.
  6. Turn mixer to low and add in dry ingredients, mixing until combined evenly.
  7. Fill each liner about 2/3 full with batter.
  8. Bake for 15-20 minutes until centers are set.
  9. Remove from oven and cool completely.

Streusel

  1. In stand mixer combine flour, sugar, salt and cinnamon. Mix a few seconds until combined.
  2. Pour in melted butter and mix until mixture is a coarse crumble.
  3. Sprinkle mixture on a parchment lined baking sheet and bake for 20 minutes until crumbs start to golden. (They will still feel soft, but will harden more as they cool.)
  4. Remove from oven and let cool completely.

Frosting

  1. In mixer beat together cream cheese and butter until smooth.
  2. Melt white chocolate over double boiler and add to butter/cream cheese mixture.
  3. Beat on medium speed until smooth.
  4. Turn mixer to low and add in powdered sugar. Turn speed up to medium and beat until smooth.
  5. Let cool for 10 minutes before frosting cupcakes.

Assemble cupcakes

  1. Frost with a few tablespoons of frosting and top with streusel. Drizzle with caramel, if desired.

Notes:

Pumpkin Cupcake recipe adapted from Food Network

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Erica Jakub
Erica Jakub

What type of pumpkin did you use? And could this possibly be made into a cake?

Maureen
Maureen

I was wondering if you could substitute apple for pumpkin. make it a spring thing.

Lauren
Lauren

Hello! I just finished assembling my cupcakes, and they came out wonderfully! I sampled one when they came out of the oven and the texture and taste was perfect. I just wanted to mention in case this helps anyone – I doubled the cupcake recipe and made 22 cupcakes, but I made the streusel topping and the frosting according to the recipe above (did not double them). There was more than enough to generously frost and garnish all the cupcakes, and actually I still have about half the streusel left (and looking for ideas to use it up!) Thanks for… Read more »

Jocelyn
Jocelyn

I made these this afternoon, and they were absolutely amazing. The only thing I would change is cut the crumb mixture in half as I ended up tossing quite a bit. Very tasty!!! I had some leftover homemade sea salt caramel, so I drizzled that on the top. 🙂

Ashley
Ashley

What piping tip did you use to frost these cupcakes? I don’t think I can wait until fall comes again to make these…they sound delicious!!

Sana
Sana

Just tried your recepie
they came out sooo perfect i might start crying.. :’) xxxxx

Lindsay

I love pumpkins, and of course cupcakes too. Thanks for this recipe, will definitely try it! YUM!

caricaturists

These cupcakes look awesome. I can’t believe that you made them from cup cakes.

Amy

I think I’d make my own homemade generator hooked to a bike or something if I had to just so I could make these. Yum.

And on another note, some people are whack.

SweetSugarbelle

Counting down the time til I can bust my diet, and this is where I am going to start!

Jen @ Jen

You could use all that cash you have lying around to come to my house. I have power and an oven, and a hankerin for some pumpkin cupcakes and cream cheese frosting. I personally think this arrangement is a match made in heaven.

Clarisse

this may sound like a stupid questions but in the ingredients you can for pumpkin,

what kind of pumpkin do you use? spice? puree? i am unsure what pumpkin ingredient this calls for. please help me out 🙂

Holly

These cupcakes look outstanding!! I can’t wait to try them! I especially like the idea of the white chocolate frosting, mmmm!

Loretta | A Finn In The Kitchen

Wow, I can’t imagine going that long without power! You must have felt like a pioneer woman.

First of all, that streusel looks incredible. Second, that swirl of frosting is beautiful.

Deb Sage
Deb Sage

TY so much for sharing this recipe & the great job you do with the pics & recipes, a big help to those of us who can cook but not so much bake! Def going to try to make with my g/k’s soon!
I’m so sorry for those of you that suffered & went without thro the storms~I can’t imagine!~My heart hurt so for the kids & elderly! I’m glad you & your family came thro it ok!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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