pumpkin cupcakes with cream cheese frosting

 

These cupcakes have a taste almost like carrot cake, yet have a perfect pumpkin flavor for any fall dessert. If you are a fan of cream cheese frosting I am certain you will love everything about these pumpkin cupcakes. 

 

What you need: Makes 12 cupcakes 

 

Pumpkin Cupcakes

  • 1 cup (125g) all-purpose flour (spoon & leveled)

  • 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 (225g) canned pumpkin puree*

  • 1 teaspoon pure vanilla extract

Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature

  • 1/2 cup (115g) unsalted butter, softened to room temperature

  • 3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed

  • 1 teaspoon pure vanilla extract

  • 1/8 teaspoon salt

What to do:

 

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

 

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

 

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

 

Frost cooled cupcakes however you'd like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Store leftovers in the refrigerator for up to 5 days.

 

Recipe from: Sallys Baking Addiction

https://sallysbakingaddiction.com/2017/10/16/pumpkin-cupcakes-with-cream-cheese-frosting/

 

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