Pumpkin Cupcakes With Cream Cheese Frosting
Total Time
1 hour
Prep Time
40 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
12 servings
- 1 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt*
- 1/2 teaspoon baking soda
- 1 cup pumpkin purée
- 1/2 cup canola oil or vegetable oil*
- 1/3 cup granulated (white) sugar
- 1/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 8 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 3 to 4 cups powdered sugar, sifted*
- 1 teaspoon vanilla extract
- pinch of fine sea salt
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Preparation
Step 1
Prep the oven and baking pan
Step 2
Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with baking liners, or lightly grease with cooking spray; set aside.
Step 3
Mix the dry ingredients
Step 4
In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon, baking soda, and salt until combined.
Step 5
Mix the wet ingredients.
Step 6
In a separate large mixing bowl, stir together the pumpkin purée, oil, granulated sugar, brown sugar, vanilla extract and eggs until evenly combined.
Step 7
Combine wet and dry ingredients.
Step 8
Add the dry ingredients to the wet ingredients and gently stir until the mixture is just evenly combined and no dry streaks remain. (Try to avoid over-mixing.)
Step 9
Bake.
Step 10
Portion the batter evenly into the 12 baking cups. (I like to do this using a large 3-tablespoon cookie scoop.) Bake for 15-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pan to a wire cooling rack and let the cupcakes cool completely to room temperature.
Step 11
Make the frosting.
Step 12
Meanwhile as the cupcakes bake and cool, make your frosting by combining the cream cheese, butter, 3 cups powdered sugar, vanilla extract and salt in a clean mixing bowl. Use a rubber spatula (or you can use an electric mixer) to stir the frosting until it is completely combined and smooth. If the frosting is too thin, continue adding in more powdered sugar until it reaches your desired consistency.
Step 13
Frost the cupcakes.
Step 14
Once the cupcakes are room temperature, use either a piping bag (I used a 1M tip) to pipe the frosting onto the cupcakes, or use a knife to spread it on generously. Feel free to sprinkle a bit of pumpkin pie spice or ground cinnamon on top of the cupcakes to finish.
Step 15
Serve.
Step 16
Then serve and enjoy! Leftover cupcakes can be refrigerated in a sealed container for up to 3 or 4 days.
Step 17
Save recipe for the next time?
