Pumpkin Cupcakes with Cream Cheese Frosting

Oh my goodness, y’all. I made these for our annual Halloween party a few weeks back and they were SO delicious. Moist, decadent, fluffy, and full of flavor, these pumpkin cupcakes with cream cheese frosting are there definition of fall.

I found the recipe from livewellbakeoften.com and they’re so easy to make. Here’s what you’re going to need…

Ingredients for the pumpkin cupcakes:

• 1 cup (125 grams) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 1/4 teaspoon salt

• 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling)

• 1/2 cup (120 ml) canola or vegetable oil

• 1/2 cup (100 grams) light brown sugar , packed

• 1/4 cup (50 grams) granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

Ingredients for the cinnamon cream cheese frosting:

• 1/2 cup unsalted butter room temperature

• 8 ounces cream cheese full fat, room temperature

• 4 cups powdered sugar sifted

• 1 tablespoon cinnamon

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 350°F (177°C). Line a 12 count muffin pan with cupcake liners and set aside.

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

3. In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.

4. Add the wet ingredients to the dry ingredients and mix until just combined.

5. Evenly divide the batter between all 12 cupcake liners and smooth out the tops of each one.

6. Bake at 350°F (177°C) for 17-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

7. Remove from the oven and cool for 5 minutes in the pan, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.

TO MAKE THE CINNAMON CREAM CHEESE FROSTING:

1. Sift together the powdered sugar and cinnamon. Set aside.

2. In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.

3. Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.

These would be so perfect for a Thanksgiving gathering or honestly just on a cold fall weekend. Hope you enjoy them as much as we all did!!