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Pumpkin Spice Cupcakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Cinnamon-spiced pumpkin cupcakes with a swirl of sweet cream cheese icing.

Ingredients

  • FOR THE CUPCAKES:
  • 2 cups All-purpose Flour
  • 2 cups Granulated Sugar
  • 1 Tablespoon Ground Cinnamon
  • 2 teaspoons Baking Soda
  • 1 teaspoon Kosher Salt
  • 1 cup Vegetable Oil
  • 1 can (15 Oz. Size) Pumpkin Puree
  • 4 whole Eggs
  • FOR THE FROSTING:
  • 1 stick Unsalted Butter, At Room Temperature
  • 8 ounces, weight Cream Cheese, At Room Temperature
  • 3-½ cups Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract
  • ⅛ teaspoons Kosher Salt

Preparation

For the cupcakes:
Preheat the oven to 350°F. Line two standard-size 12-count muffin tins with paper liners (recipe actually makes about 20).

Whisk together the flour, sugar, cinnamon, baking soda and salt in a medium bowl. Set aside.

Beat the vegetable oil, pumpkin, and eggs in the bowl of an electric mixer on medium speed for about 2 minutes, until well combined. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated.

Using an ice cream scoop, scoop the batter into the muffin cups. Bake for 20 to 24 minutes, until a cake tester inserted in the center comes out clean. Remove pans from the oven, set them on a rack and let cupcakes cool in the pans for 10 minutes. Transfer the cupcakes to a wire rack and let them cool completely.

For the frosting:
Beat the butter and cream cheese in the clean bowl of an electric mixer on medium speed for about 2 minutes, until light and fluffy. With the mixer on low speed, add the powdered sugar a little at a time, blending until well incorporated. Add the vanilla extract and salt and mix until smooth.

Spread a generous amount of frosting on top of each cupcake.

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Profile photo of JBirren

JBirren on 11.11.2013

Absolutely fantastic. I made these this weekend, and though I made teeny changes I made these pretty much as directed. (Changes were just based on availability of ingredients – I used salted instead of unsalted butter, and 1/3 less fat cream cheese instead of regular.) If you are a mountain dweller like me, please note that these were PERFECT and moist and delicious even at high altitude, without any fiddling (something I often struggle with). The frosting pleased even my cream-cheese-frosting-hating daughter – it struck a perfect balance between cream cheese and butter-cream. These are so going in my permanent file. :)

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