Pumpkin Spice Cupcakes
These cupcakes are moist and tender with a prominent pumpkin spice flavor. They are topped with a smooth and tangy cream cheese frosting.
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.
Notes
Ensure all refrigerated ingredients are at room temperature before starting.