Ingredients
For the Cupcakes:
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 3/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 tablespoons vegetable oil
- 1/4 cup whole milk
For the Cream Cheese Frosting:
- 4 ounces cream cheese, at room temperature
- 1/2 stick (1/4 cup) unsalted butter, at room temperature
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Make the Cupcake Batter
Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
In a large bowl, use a mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the pumpkin puree and vanilla extract. The batter might look a little curdled at this point; that’s normal.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the vegetable oil and milk. Then, add the remaining dry ingredients and mix until everything is just incorporated. Don’t overmix.
Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each one about three-quarters full.
Bake for ~18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the Frosting and Decorate
While the cupcakes cool, make the frosting. In a medium bowl, beat the room temperature cream cheese and butter together until smooth.
Gradually add the powdered sugar and mix on low speed until combined, then increase the speed and beat until the frosting is light and fluffy. Mix in the vanilla extract.
Once the cupcakes are completely cool, frost them as desired and sprinkle with a little extra cinnamon.
Pumpkin Spice Cupcakes
Ingredients
For the Cupcakes:
- 1 stick unsalted butter 1/2 cup, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 3/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 tablespoons vegetable oil
- 1/4 cup whole milk
For the Cream Cheese Frosting:
- 4 ounces cream cheese at room temperature
- 1/2 stick unsalted butter 1/4 cup, at room temperature
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line 12-cup muffin tin with paper liners.
- Cream butter and both sugars until fluffy, then beat in eggs one at a time.
- Mix in pumpkin puree and vanilla extract.
- Whisk dry ingredients in separate bowl: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add half dry ingredients to wet, mix on low. Add oil and milk, then remaining dry ingredients until just combined.
- Fill liners 3/4 full with batter.
- Bake 18-20 minutes until toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack.
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually, then vanilla. Beat until fluffy.
- Frost cooled cupcakes and dust with cinnamon.