Cinnamon Streusel Pumpkin Cupcake with White Chocolate Cream Cheese Frosting

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 1/2 cup Pumpkin

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Allspice
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 tsp Cinnamon
  • 2 1/2 cup Flour
  • 2 1/2 tbsp Granulated sugar
  • 1 tsp Kosher salt
  • 1/2 tsp Nutmeg
  • 2 cups Powdered sugar
  • 1/2 cup Sugar
  • 2 tsp Vanilla
  • 1 cup White chocolate chips

• Dairy

  • 1 1/4 cup Butter
  • 1 (8 oz block Cream cheese

Found on cookiesandcups.com

Description

Ingredients

• 1 cup flour
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• ½ tsp allspice
• ½ tsp baking soda
• ½ tsp baking powder
• ½ cup butter, room temperature
• ½ cup sugar
• ½ cup pumpkin (100% pure pumpkin)
• 2 tsp vanilla
• 2 eggs
• 1½ cups flour
• 2½ Tbsp granulated sugar
• 1 tsp kosher salt
• ¼ tsp cinnamon
• ½ cup butter, melted
• 1 (8 oz) block of cream cheese, room temperature
• ¼ cup butter, room temperature
• 1 cup white chocolate chips, melted
• 2 cups powdered sugar

Directions

• Preheat oven to 350°
• Line muffin tin with cupcake liners.
• In a bowl whisk together flour, cinnamon, ginger, nutmeg, allspice, baking soda and baking powder. Set aside.
• In a large mixing bowl cream together butter and sugar until light and fluffy, about 3 minutes.
• Add in pumpkin, eggs and vanilla and mix together on medium speed until incorporated.
• Turn mixer to low and add in dry ingredients, mixing until combined evenly.
• Fill each liner about ⅔ full with batter.
• Bake for 15-20 minutes until centers are set.
• Remove from oven and cool completely.
• In stand mixer combine flour, sugar, salt and cinnamon. Mix a few seconds until combined.
• Pour in melted butter and mix until mixture is a coarse crumble.
• 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.)
• Remove from oven and let cool completely.
• In mixer beat together cream cheese and butter until smooth.
• Melt white chocolate over double boiler and add to butter/cream cheese mixture.
• Beat on medium speed until smooth.
• Turn mixer to low and add in powdered sugar. Turn speed up to medium and beat until smooth.
• Let cool for 10 minutes before frosting cupcakes.
• Frost with a few tablespoons of frosting and top with streusel. Drizzle with caramel, if desired.