Pumpkin Cupcakes with Cream Cheese Frosting
Delicious pumpkin cupcakes topped with cream cheese frosting, perfect for fall gatherings.
Equipment
- Oven Preheat to 350°F (175°C).
- Muffin pans Use two (12-cup) muffin pans.
- Mixing bowls For combining ingredients.
- Piping bag For decorating cupcakes.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 can pureed pumpkin (15 oz)
- 1 cup vegetable oil
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 unsalted butter softened
- 8 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 1 8 salt
- 4 cups powdered sugar sifted
Instructions
- Preheat the oven to 350°F (175°C). Line 2 (12-cup) muffin pans with paper cupcake liners.
- In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon.
- In another bowl, whisk together the pumpkin, oil, brown sugar, eggs, and vanilla. Add the pumpkin mixture to the flour mixture, and stir until just combined.
- Fill the paper liners three-quarters full with batter (about 1/4 cup each). If using one pan, set aside the remaining batter.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the Cream Cheese Frosting: In a mixing bowl, beat butter until creamy. Add cream cheese and beat until smooth. Mix in vanilla and salt.
- Sift powdered sugar into a large bowl. Gradually add to the cream cheese mixture, beating until light and fluffy.
- Transfer the frosting to a piping bag fitted with a large closed star tip. Pipe over cooled cupcakes and decorate as desired.
Notes
For a festive touch, top the cupcakes with a sprinkle of cinnamon or a small piece of candied ginger.