Description
Delight in these moist and fluffy Pumpkin Cupcakes topped with a luscious cream cheese frosting. The perfect blend of pumpkin pie spices and sweet cream cheese frosting makes these cupcakes a comforting treat ideal for fall or any festive occasion.
Ingredients
Scale
Cupcakes
- 1 cup (125g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs
- 3/4 cup (150g) packed light or dark brown sugar
- 1 cup (225g) canned pumpkin puree
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners to prevent sticking and facilitate easy removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set this mixture aside.
- Combine wet ingredients: In another bowl, whisk the canola or vegetable oil, eggs, packed brown sugar, canned pumpkin puree, and pure vanilla extract until the mixture is smooth and homogeneous.
- Mix wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently using a spatula or spoon until fully combined into a thick, smooth batter without overmixing.
- Fill cupcake liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Place the muffin pan in the preheated oven and bake for 20 to 22 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and let cupcakes cool completely in the pan before frosting.
- Prepare frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy, using a hand mixer or stand mixer set to medium speed.
- Add powdered sugar and flavor: Gradually incorporate the confectioners’ sugar, vanilla extract, and salt into the cream cheese mixture. Continue beating until the frosting is light and fluffy. If the frosting is too thin, add up to an additional 1/4 cup of powdered sugar to reach desired consistency.
- Frost cupcakes: Once the cupcakes are completely cooled, frost each with the cream cheese frosting using a spatula or piping bag for a decorative swirl.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting the cream cheese frosting.
- You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Use room temperature ingredients for smoother mixing and better texture.
- Store frosted cupcakes in the refrigerator and bring to room temperature before serving for best flavor.
- For a dairy-free version, substitute cream cheese and butter with suitable plant-based alternatives.
