Pumpkin Cupcakes with Cream Cheese Frosting
The classic combination of pumpkin and cream cheese frosting. The tang of the frosting pairs beautifully with the sweetness of the cupcake. These cupcakes can be whipped up quickly, perfect for last minute baking projects.
Servings 12 cupcakes
Equipment
- Stand Mixer
- muffin tin
Ingredients
Cupcake Ingredients
- 150 grams AP flour (1¼ cups)
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1½ tsp Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- ½ tsp Salt
- 84 grams Unsalted Butter, softened (6 tbsp)
- 100 grams Brown sugar (½ cup)
- 50 grams granulated sugar (¼ cup)
- 30 ml vegetable oil (2 tbsp)
- 1 Large Egg
- 56 grams sour cream
- 5 ml Vanilla Extract (1 tsp)
- 225 grams Pumpkin Puree (1 cup)
Cream Cheese Frosting
- 454 grams Cream cheese (1 lb)
- 170 grams Unsalted Butter, softened (12 tbsp)
- 360 grams Powdered Sugar (3 cups)
- 10 ml Vanilla Extract (2 tsp)
Instructions
Cupcake Instructions
- Place the oven rack in the middle and preheat to 375 degrees Fahrenheit
- Line your muffin tin with cupcake liner. Set aside until ready to use.
- Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine. Set aside until ready to use.
- In the bowl of your stand mixer, combine the butter, brown sugar, and white sugar. Using the paddle attachment, beat on high speed until light and fluffy, around 3 minutes.
- Add the vegetable oil and beat until combined. Next, add the egg and beat until combined. Scrape down the sides of the bowl once or twice during this process.
- Add the sour cream, vanilla, and pumpkin puree and mix on medium speed until combined.
- Reduce the speed to low and add the flour mixture. Mix until just combined. Using a spatula, give the batter a stir to make sure the mixture is well combined.
- Divide the batter evenly among the cupcake liners,
- Bake for 20 minutes or until a toothpick comes out clean. The cupcakes should spring back when tapped in the center.
- Let cool in the pan for five minutes and then remove and let cool completely on a wire rack.
Cream Cheese Frosting
- Let the cream cheese and butter come to room temperature.
- Using the bowl of your stand mixer and the paddle attachment, beat the cream cheese until fluffy, around 3 minutes.
- Add the butter and beat until incorporated and smooth, another 3 minutes.
- Reduce the mixer speed to low and add the powdered sugar a little bit at a time until the frosting is smooth and well combined.
- Add the vanilla extract and beat until light and fluffy.
Cupcake Assembly
- Transfer the frosting to a piping bag with your desired frosting tip, I used a star tip.
- Pipe the frosting in a circular pattern around the top of the cupcake to create an elegant design. Repeat with the other cupcakes.
- Serve cupcakes quickly after piping or store covered in the fridge until ready to serve. Cupcakes will last 3 days covered in the fridge.