Pumpkin Cupcakes With Cream Cheese Frosting Recipe: These super moist pumpkin cupcakes are easy to make, perfectly pumpkin spiced, and finished with tangy cream cheese frosting. I adapted this recaipe from my very favorite pumpkin cake. They’re a must-try during the fall season!
Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons store-bought or homemade 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 (8 Tbsp; 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
- Warm the oven up to 177°F (350°C). Cupcake cups should be put in a 12-count muffin pan.
- In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice with a whisk. Put away. To make the cake, mix the oil, eggs, brown sugar, pumpkin, and vanilla extract with a whisk. Add the wet ingredients to the dry ones and mix them together with a mixer or a whisk. It’s going to be thick.
- Spoon or pour the batter into the cups, but don’t fill them all the way to the top. Bake for 20 to 22 minutes, or until you can stick a toothpick in the middle and it comes out clean. Let the cupcakes cool all the way down before you frost them.
- Get the frosting ready: Mix the cream cheese and butter on high speed in a large bowl using a hand mixer or stand mixer with a paddle or whisk tool. Keep mixing until the mixture is smooth and creamy. Adding 3 cups of sugar, vanilla, and salt. Start by beating slowly for 30 seconds. Then speed up to full speed and beat for two minutes.I add the extra 1/4 cup of confectioners sugar if I want the filling to be a little thicker.
- Any way you like, frost cupcakes that have cooled down. The cupcakes in the picture were made with an Ateco 808 large round sewing tip. You can keep extras for up to 5 days in the fridge. I suggest getting a cupcake case to store and move decorative cupcakes.