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Delicious Pumpkin Cupcakes with Creamy Pumpkin Frosting

Pumpkin Cupcakes With Creamy Pumpkin Frosting made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1/4 cup pumpkin puree
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and spices. Whisk together until well-blended.
  3. In a separate bowl, whisk together the pumpkin puree, oil, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  7. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
  8. While the cupcakes cool, prepare the pumpkin frosting by beating the cream cheese and butter together until creamy.
  9. Gradually add the powdered sugar, mixing until fully incorporated.
  10. Mix in the pumpkin puree and vanilla extract until well-combined.
  11. Once the cupcakes are completely cool, use a knife or piping bag to frost each one with the pumpkin frosting.
  12. Garnish with a sprinkle of cinnamon or a pecan on top, if desired.

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