Pumpkin Cupcakes

By á-70830

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 2 large eggs
• 1 cup canned pumpkin purée
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup vegetable oil
• 1 batch brown sugar cream cheese frosting (recipe below)
• Cinnamon Sugar for sprinkling (optional)
• Brown Sugar Cream Cheese Frosting
• Ingredients
• 4 ounces cream cheese, softened
• 1/2 cup (1 stick) salted butter, softened
• 2 heaping Tbsp brown sugar
• 2-3 cups powdered sugar, sifted
• 1 tsp vanilla

Preparation

Step 1

Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In the bowl of standing mixer fitted with the paddle attachment, beat the eggs, pumpkin, sugars, and vegetable oil until well combined, scraping down sides of bowl as necessary. Gradually add the dry ingredients and mix just until combined.
Fill each liner with about 1/3 a cup of batter.* Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. After frosting, sprinkle with cinnamon sugar for garnish.

In the bowl of a standing mixer fitted with a whisk attachment, beat the cream cheese and butter until creamy. Add the brown sugar and beat until combined. Gradually add the powdered sugar (starting on a lower speed when first adding, then increasing speed as it is combined) and beat until combined. Start with 2 cups and increase as needed to create desired consistency. Add the vanilla and beat for about 1 minute.
This recipe makes about 12 cupcakes.