Description
Soft and moist pumpkin spice cupcakes filled with autumn spices and topped with a rich cream cheese frosting.
Ingredients
For the Pumpkin Cupcakes:
2 cups all-purpose flour (240g)
½ cup granulated sugar (100g)
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons pumpkin pie spice
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 can pureed pumpkin (425g/15-ounce)
1 cup vegetable oil (240mL)
1 cup packed light brown sugar (220g)
4 large eggs
1 tablespoon vanilla extract
For the Cream Cheese Frosting:
⅔ cup unsalted butter softened, (151g)
8 ounces cream cheese room temperature (225g)
1 teaspoon vanilla extract
⅛ teaspoon salt
4 cups powdered sugar sifted (480g)
Instructions
1. Preheat oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.
2. Whisk flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon in a bowl.
3. Whisk canned pumpkin, vegetable oil, light brown sugar, eggs, and 1 tbsp vanilla extract in a separate bowl until smooth.
4. Fold dry flour mixture into wet pumpkin batter, divide into liners 3/4 full, and bake for 18 to 20 minutes; cool completely.
5. Beat softened butter, room temperature cream cheese, 1 tsp vanilla extract, and 1/8 tsp salt until smooth, then beat in sifted powdered sugar.
6. Pipe cream cheese frosting over cooled cupcakes and serve.
Notes
Use 100% pure canned pumpkin puree. Cool cupcakes completely before piping cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 36g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 15g
- Protein: 3g