Pumpkin Cupcakes with Cream Cheese Frosting

Details

• ⏲️ Prep time: 20 minutes
• 🍳 Cook time: 20 minutes
• 🍽️ Servings: 12

Ingredients

• 1 cup (125g) all-purpose flour
• 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 (226g) canned pumpkin puree
• 1 teaspoon pure vanilla extract
• 8 ounces (226g) full-fat brick cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 3 cups (360g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Directions

1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
3. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined.
4. Pour the wet ingredients into the dry ingredients and mix until completely combined. The batter will be thick.
5. Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over.
6. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cupcakes to cool completely before frosting.
8. To make the frosting, beat the cream cheese and butter together until smooth and creamy.
9. Add 3 cups of confectioners’ sugar, vanilla, and salt. Beat until combined and creamy. If thicker frosting is desired, add an extra 1/4 cup of confectioners’ sugar.
10. Frost cooled cupcakes as desired.