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Pumpkin Cupcakes with Cream Cheese Frosting Recipe

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4.2 from 12 reviews

These moist and flavorful Pumpkin Cupcakes are perfect for fall celebrations, featuring warm spices and topped with a creamy, rich cream cheese frosting. Easy to prepare and baked to perfection, they are ideal for a crowd and sure to please with their tender crumb and deliciously smooth frosting.

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 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

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 and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with paper cupcake liners. If you only have one muffin pan, plan to bake in batches.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and cinnamon to ensure even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the pureed pumpkin, vegetable oil, packed light brown sugar, eggs, and vanilla extract until smooth.
  4. Combine Mixtures: Pour the wet pumpkin mixture into the dry ingredients. Stir gently just until combined and no streaks of flour remain; avoid overmixing to keep cupcakes tender.
  5. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about three-quarters full (approximately ¼ cup batter per cupcake). Cover any remaining batter and set aside if baking in batches.
  6. Bake Cupcakes: Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. If baking two pans simultaneously, rotate pans and swap oven racks halfway through baking at 12 minutes. Once baked, cool cupcakes in pans for 10 minutes before transferring to wire racks to cool completely. If baking a second batch, allow the pan to cool slightly, line again, and repeat baking.
  7. Prepare Cream Cheese Frosting - Beat Butter: Using a stand mixer fitted with a paddle attachment or a large mixing bowl and hand mixer, beat the softened unsalted butter on medium speed until creamy, about 1 minute.
  8. Add and Beat Cream Cheese: Add the room temperature cream cheese to the butter and beat on medium speed until smooth and fully combined, about 2 minutes, scraping down the sides of the bowl as needed.
  9. Incorporate Vanilla and Salt: Beat in the vanilla extract and salt just until incorporated.
  10. Add Powdered Sugar: Sift the powdered sugar into a large bowl to avoid lumps. With the mixer on low speed, gradually add the powdered sugar to the cream cheese mixture until combined. Then increase speed to medium and beat until light and fluffy, about 1 minute.
  11. Frost Cupcakes: Transfer the frosting to a piping bag fitted with a large closed star tip. Pipe the frosting generously over the cooled cupcakes and decorate as desired.

Notes

  • If you have only one muffin pan, bake cupcakes in batches to ensure even baking.
  • Allow cupcakes to cool completely before frosting to prevent melting and sliding of the frosting.
  • You can substitute pumpkin pie spice with your own blend of cinnamon, nutmeg, ginger, and cloves if desired.
  • For a dairy-free version, use vegan butter and cream cheese alternatives.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipefeastful.com/pumpkin-cupcakes-with-cream-cheese-frosting-recipe/