Spiced Pumpkin Cupcakes

By AllyBees

When the cooler months start to roll around, these cupcakes are just the ticket, especially when decorated with spooky designs for halloween.

Ingredients

• CUPCAKE:
• 2 2/3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1 (15-ounce) can pumpkin puree
• 1 cup sugar
• 1 cup packed light brown sugar
• 1 cup canola or vegetable oil
• 4 large eggs
• FROSTING:
• 8 ounces cream cheese
• 5 tablespoons unsalted butter, at room temperature
• 2 teaspoons vanilla extract (I prefer clear)
• 2 1/2 cups confectioners’ sugar, sifted

Details

Servings 10
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2 to 3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.