Pumpkin Cupcake Recipe

Ingredients

Pumpkin Cupcakes

▢ 1 ¼ cups (150g) all-purpose flour

▢ 1 tsp baking powder

▢ ½ tsp baking soda

▢ ¼ tsp salt

▢ ½ tsp ground cinnamon

▢ 1 tsp pumpkin pie spice

▢ ¾ cup (161g) brown sugar, packed

▢ ¼ cup (57g) unsalted butter, room temperature

▢ ¼ cup (50g) vegetable oil, or any neutral oil

▢ 2 large eggs

▢ 1 cup (227g) pumpkin puree

Cinnamon Cream Cheese Frosting

▢ 8 oz (226g) cream cheese, room temperature

▢ ½ cup (113g) unsalted butter, room temperature

▢ 1 tsp vanilla extract

▢ 4-5 cups (454-567g) powdered sugar

▢ 1 tsp ground cinnamon

Instructions

Pumpkin Cupcakes

Preheat your oven to 350ºF (175ºC). Line a standard 12-cup muffin pan with paper liners and set aside.

In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.

1 ¼ cups (150g) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, ½ tsp ground cinnamon, 1 tsp pumpkin pie spice

In a large mixing bowl, add the brown sugar, butter, and vegetable oil. Using an electric mixer on medium speed, beat the mixture until it looks creamy and well blended, about 2 minutes.

¾ cup (161g) brown sugar, ¼ cup (57g) unsalted butter, ¼ cup (50g) vegetable oil

Add the eggs and pumpkin puree, mixing until everything is fully incorporated and smooth.

2 large eggs, 1 cup (227g) pumpkin puree

Reduce the mixer speed to low, and gradually add the dry flour mixture to the wet ingredients. Mix just until combined.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake for 18–24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs attached.

Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before adding the frosting.

Cinnamon Cream Cheese Frosting

Place room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.

8 oz (226g) cream cheese, ½ cup (113g) unsalted butter

Add in the vanilla extract, powdered sugar, and cinnamon, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.

1 tsp vanilla extract, 4-5 cups (454-567g) powdered sugar, 1 tsp ground cinnamon

If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.

Transfer to a piping bag and pipe onto the cupcakes.

#pumpkincupcakes #fallcakeideas