Pumpkin Cupcakes with Cream Cheese
Fluffy pumpkin spice cupcakes topped with cream cheese frosting and a dusting of cinnamon
Servings: 24
Ingredients
For the Pumpkin Cupcakes
- 2 sticks Unsalted Butter 227g
- 1 cup Granulated Sugar 200g
- 1 cup Light Brown Sugar 220g
- 4 Large Eggs
- 1 can Pumpkin Puree 15oz / 425g
- 1 teaspoon Vanilla Extract
- 2 ¾ cups All-purpose Flour 330g
- 3 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 3 teaspoon Ground Cinnamon
- 2 teaspoon Ground Ginger
- 1 teaspoon Ground Nutmeg
- ¼ cup Vegetable Oil 55g / 60ml
- ½ cup Whole Milk 120g / 120ml
For the Cream Cheese Frosting
- 8 oz Cream Cheese 227g (room temperature, see notes)
- 1 stick Unsalted Butter 113g (room temperature)
- 4 cups Powdered Sugar 480g (see notes)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350°F / 180 °C and put cupcake liners in a muffin pan
- Cream the butter and sugars together until light and fluffy
- Add eggs, one at a time and mix until combined
- Add the pumpkin puree and vanilla, mix until totally combined. If the mixture looks curdled after adding the pumpkin, don't panic, it will smooth out once the flour is added
- Add the cinnamon, ginger, nutmeg and salt to the mix and stir in
- Sieve the flour into a bowl with the baking powder and baking soda
- Put half the flour into the batter and fold in slowly until completely combined
- Pour in the vegetable oil and milk and stir until combined
- Fold in the remaining flour, making sure to scrape down the sides of the bowl
- Scoop into cupcake liners - they should be about ¾ full
- Bake for 18 - 20 minutes or until tops are springy and a skewer comes out clean
- Let cool completely before frosting
- OPTIONAL: If you want to add an extra something special, you can core out the middle before frosting and fill with some of my Pumpkin Spice Curd
Make the Cream Cheese Frosting
- Beat the room temperature butter and cream cheese together until smooth and creamy.
- Add the powdered sugar and vanilla and slowly mix until incorporated.
- Beat on high speed for 1-2 minutes.
- Decorate the cupcakes and top with a sprinkle of cinnamon.
Notes
For the cream cheese frosting:
The consistency of cream cheese frosting varies greatly depending on the kind of cream cheese you are using. It should be full-fat and ideally the kind that comes in a block - not the soft, spreadable kind in a tub.
If you are using cream cheese from a tub, you may need to add more powdered sugar to your frosting to make it firm enough to frost your cupcakes.