Pumpkin Cupcakes With Cream Cheese Frosting Recipe
These pumpkin cupcakes are soft and moist, and they come with an easy cream cheese frosting that you can make at home. Great for people who like pumpkins!
INGREDIENTS
FOR THE PUMPKIN CUPCAKES:– 1 cup (125 grams) all-purpose flour (spooned & leveled)– 1 teaspoon baking powder– 1/2 teaspoon baking soda– 1 teaspoon ground cinnamon– 1/4 teaspoon ground ginger– 1/4 teaspoon ground nutmeg– 1/8 teaspoon ground clove– 1/4 teaspoon salt– 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling)– 1/2 cup (120 ml) canola or vegetable oil– 1/2 cup (100 grams) light brown sugar , packed– 1/4 cup (50 grams) granulated sugar– 2 large egg– 1 teaspoon pure vanilla extract
INGREDIENTS
FOR THE CREAM CHEESE FROSTING:– 1 (8-ounce) package brick-style cream cheese , softened– 1/2 cup (115 grams) unsalted butter , softened– 2 cups (240 grams) confectioners sugar– 1 teaspoon pure vanilla extract
INSTRUCTIONS
Start oven at 350°F (177°C). Fill a 12-cup muffin pan with liners. Mix flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. Save.
1
Whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla in a separate bowl until combined. Mix wet and dry ingredients until just combined.
2
Divide the batter evenly between 12 cupcake liners and smooth the tops. Bake cupcakes at 350°F (177°C) for 17-22 minutes or until a toothpick inserted into the center comes out clean.
3
After 5 minutes in the pan, carefully remove the cupcakes from the pan and cool on a wire rack.
4
Mix butter and cream cheese with a handheld or stand mixer bowl and paddle attachment until smooth. Mix vanilla and powdered sugar. Frost cooled cupcakes as desired.