pumpkin cupcakes with cream cheese frosting
These cupcakes have a taste almost like carrot cake, yet have a perfect pumpkin flavor for any fall dessert. If you are a fan of cream cheese frosting I am certain you will love everything about these pumpkin cupcakes.
What you need: Makes 12 cupcakes
Pumpkin Cupcakes
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice*
1/2 cup (120ml) canola or vegetable oil*
2 large eggs
3/4 cup (150g) packed light or dark brown sugar
1 cup (225g) canned pumpkin puree*
1 teaspoon pure vanilla extract
Cream Cheese Frosting
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt
What to do:
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
Frost cooled cupcakes however you'd like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Store leftovers in the refrigerator for up to 5 days.
Recipe from: Sallys Baking Addiction
https://sallysbakingaddiction.com/2017/10/16/pumpkin-cupcakes-with-cream-cheese-frosting/
