Pumpkin Cupcakes with Cream Cheese Frosting

These pumpkin cupcakes are a recipe that both adults and kids will enjoy! I recommend freezing or chilling the frosting a bit to get a better consistency.
Pumpkin Cupcakes with Cream Cheese Frosting
Adapted from cookingclassy.com
Pumpkin Cupcakes with Cream Cheese Frosting

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

Adapted from cookingclassy.com

Ingredients

  • CUPCAKES:

  • 1 1/2

    cups and 2 tablespoons all-purpose flour

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground nutmeg

  • 1/4

    teaspoon ground ginger

  • 2/3

    cup granulated sugar

  • 1/2

    cup packed light-brown sugar

  • 1/2

    cup canola or vegetable oil

  • 2

    large eggs

  • 3/4

    cup and 2 tablespoons canned pumpkin puree

  • 1

    teaspoon vanilla extract

  • FROSTING:

  • 8

    oz cream cheese, at room temperature

  • 1/2

    cup unsalted butter, at room temperature

  • 2 3/4

    cups powdered sugar

  • 1/2

    tsp vanilla extract

Directions

CUPCAKES: Preheat oven to 350 degrees fahrenheit. In a mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds, set aside. In the bowl of an electric stand mixer, whisk together granulated sugar with brown sugar until no lumps remain. Add canola oil, set mixer with paddle attachment (one that scrapes the bowl is preferred otherwise stop and scrape bowl occasionally throughout entire mixing process) and blend mixture on medium speed until well combined. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin and vanilla. With mixer set on low speed, slowly add in flour mixture and mix until combined, then stop mixer and scrape down sides and bottom of bowl and fold batter to ensure it is well blended. Divide batter among 12 paper lined muffins cups, filling each about 3/4 full and adding a heaping 1/4 cup batter to each well. Bake in preheated oven 20 - 24 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting. FROSTING: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temp before serving.

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