Pumpkin Spice Cupcakes
Servings 14 cupcakes
Ingredients
For the Cupcakes
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
For the Spiced Cream Cheese Frosting
- 8 ounces brick-style cream cheese room temperature
- ½ cup unsalted butter room temperature
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 pinch salt
Instructions
Make the Cupcake Batter
- Preheat the oven to 350F and line a muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a second bowl, whisk the pumpkin, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir just until no streaks of flour remain. Do not overmix.
Bake the Cupcakes
- Fill each liner about two-thirds full with batter.
- Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then finish cooling completely on a wire rack before frosting.
Make the Frosting and Decorate
- Beat the butter until creamy, add the cream cheese, and beat until smooth.
- Mix in the vanilla, cinnamon, and a pinch of salt.
- Add the powdered sugar a little at a time on low speed, then beat until light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes and dust with a little cinnamon.
Notes
- Fill liners two-thirds full: more and they overflow, less and they bake flat.
- Don't overmix: stir just to combine for a tender crumb.
- Room-temp dairy: cold cream cheese makes lumpy frosting.
- Cool completely: warm cupcakes will melt the frosting.