Pumpkin Cupcakes with Cream Cheese Frosting
Delight in these Pumpkin Cupcakes with Cream Cheese Frosting, the best fall treat packed with warm spices.
Equipment
- muffin pan
- mixing bowls
- Mixer
- measuring cups
- measuring spoons
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1.5 teaspoons pumpkin pie spice store-bought or homemade
- ½ cup canola or vegetable oil
- 2 large eggs
- ¾ cup packed light or dark brown sugar
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting Ingredients
- 8 ounces full-fat brick cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 3 cups confectioners’ sugar plus an extra ¼ cup if needed
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
Cupcake Preparation
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Pour/spoon the batter into the liners—fill only ⅔ full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Frosting Preparation
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra ¼ cup of confectioners sugar.
- Frost cooled cupcakes however you’d like.
- Store leftovers in the refrigerator for up to 5 days.
Notes
I recommend using an Ateco 808 large round piping tip for decorating. A cupcake carrier is great for storing and transporting decorated cupcakes.
Nutrition
Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg
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