Recipes · Uncategorized

Pumpkin Cupcakes

  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1 ½ teaspoons Pumpkin Pie Spice
  • ½ cup Vegetable Oil
  • 2 large Eggs
  • ¾ cup packed Light Brown Sugar
  • 1 cup Canned Pumpkin Puree
  • 1 teaspoon Pure Vanilla Extract

Cream Cheese Frosting

  • 8 ounces Cream Cheese, softened
  • ½ cup Unsalted Butter, softened
  • 3 ¼ cups Confectioner’s Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1/8 teaspoon Salt

 

  1. Preheat the oven to 350F; line a 12 cup muffin pan with cupcake liners
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl; set aside; whisk the oil, eggs, brown sugar, pumpkin, vanilla extract together until combined; pour the wet ingredients into the dry ingredients and use a mixer until completely combined
  1. Pour the batter into the liners, 2/3 filled; bake for 20-22 minutes or until a toothpick comes out clean; allow to cool completely before frosting
  2. Frosting: in bowl with mixer, beat the cream cheese and butter together on high until smooth and creamy; add confectioner’s sugar, vanilla, and salt; beat on low for 30 seconds, then high speed for 2 minutes
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