Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients:
Pumpkin Cupcakes:
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs (room temperature)
- ½ cup vegetable oil or other neutral oil such as canola oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1½ teaspoons vanilla extract
Cream Cheese Frosting:
- 8 tablespoons unsalted butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 3 ½ to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Directions:
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
3. In a large bowl, combine the pumpkin puree, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined; do not overmix.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove cupcakes from the oven and allow them to cool completely on a wire rack.
8. For the frosting, beat the butter and cream cheese together until smooth and creamy.
9. Gradually add the powdered sugar, ½ cup at a time, beating well after each addition until desired consistency is reached.
10. Mix in the vanilla extract and salt until fully incorporated.
11. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients for a smoother batter and frosting.
Chill the frosting slightly before piping to hold its shape better on the cupcakes.