Pumpkin Cupcakes Recipe

This is an old-fashioned pumpkin cupcake that is just sweet enough and smartly spiced so that you can enjoy that pumpkin in each bite. It's hearty and has a tender crumb. Then the cake is topped with a tangy cream cheese frosting to balance out those earthly flavors.

Prepare: 10

Bake: 35

Total Time: 45

Servings: 16

Ingredients

For the Cupcakes

1 ¼ cups (187.5g) flour
¾ cup (183g) puréed pumpkin
2 large (100g) eggs
½ cup (100g) granulated sugar
⅓ cup (80mL) oil
¼ cup (60mL) milk
¼ cup (56g) brown sugar
1 ½ tsp (6g) baking powder
1 tsp (5mL) vanilla
½ tsp (2.5g) salt
1 tsp (2g) cinnamon
½ tsp (1g) ground ginger
¼ tsp (.5g) allspice

For the Frosting

1 pkg (226g) softened cream cheese
1 cup (125g) powdered sugar
¼ cup (56g) softened butter or margarine
½ tsp (2.5mL) vanilla

Instructions

For the Cupcakes

Preheat oven to 325F (160C.)
Line 12 muffin tins with paper liners or grease with a small amount of butter.
Combine flour, baking powder, salt and spices in a small bowl. Set aside.
In large bowl, beat together sugar and oil. Add in the eggs and vanilla until smooth. Add pumpkin and flour mixture, beating just until blended, about 1 minute. Pour and level into prepared pan.
Bake 16-22 minutes or until a toothpick inserted comes out clean. Internal temperature should read between 200°F (93°C) and 210°F (99°C.)
Cool in pan 5 - 10 minutes. Remove to a wire rack to finish cooling before frosting.

For the Frosting

Beat butter until smooth. Add cream cheese and continue to beat until creamy.
Add vanilla. Gradually add powdered sugar 1/4 cup at a time, beating on a low speed until frosting is smooth.
Spread frosting generously over each cupcake. Because of the cream cheese icing, leftovers must be stored in fridge and brought to room temperature before serving.

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