These moist, fluffy pumpkin cupcakes are completely paired with cream cheese and cinnamon frosting.
There may be one fall taste combo that actually has a maintain over me this time of yr and it’s pumpkin cupcakes with cream cheese frosting. Don’t get me mistaken, I really like an excellent pumpkin muffin. However typically the one factor that may hit the spot is a cupcake! And this recipe is an efficient one. You gotta give these a attempt – for Halloween, Thanksgiving, or only a fall day when the climate begins to alter.
You received’t remorse it.
Pumpkin cupcakes with cream cheese frosting
This recipe makes 12 cupcakes.
Elements for Pumpkin Cupcakes
- 1 1/2 cups (158 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon floor cinnamon
- 1/4 teaspoon floor nutmeg
- 1/3 cup of sugar
- ⅔ cup firmly packed gentle brown sugar
- 1/2 cup canola oil
- 2 – 3 massive eggs
- 1/2 cup pumpkin purée
- 1/2 teaspoon vanilla
- 1 ½ tbsp actual maple syrup
- ⅓ cup of Greek yogurt
Elements for Cream Cheese Frosting
- 12 ounces cream cheese, at room temperature
- 160 grams unsalted butter, at room temperature
- 1 ½ teaspoon of vanilla extract
- 3 cups of powdered sugar
- ¾ teaspoon of floor cinnamon
Pumpkin Cupcakes
This cupcake batter might be changed into a standard cake batter, if wanted. BUT I like that cupcakes are particular person servings, simple to seize, quicker to bake, and don’t require slicing into items at an occasion. That mentioned, right here’s the right way to make scrumptious pumpkin cupcakes.
1. Preheat the oven to 350 levels F. Line a cupcake pan with cupcake liners.
2. In a big bowl, sift collectively the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Proceed by including the sugar and blend till mixed.
3. In one other bowl, whisk the vanilla, pumpkin, oil, eggs, maple syrup, and yogurt.
4. Add the pumpkin combination into the dry elements. Scrape down the edges as wanted and blend till mixed.
5. Fill the paper liners three quarters full, utilizing an ice cream scooper.
6. Bake for 20 – 25 minutes, or till a toothpick comes out clear. As soon as prepared, take away them from the oven and let cool for 10 minutes earlier than eradicating them from the pan.
7. Take away them and set them on a cooling rack, baking sheet, or plate, so you may frost them.
Cream Cheese Frosting
The tanginess of the cream cheese on this frosting is such a pleasant steadiness in opposition to the opposite elements and pairs completely with the pumpkin cupcakes too!
1. In a medium bowl, utilizing an electrical mixer, combine the cream cheese with the butter till delicate and clean.
2. Beat within the vanilla and cinnamon. Combine till mixed.
3. Add within the powdered sugar step by step, and manually combine till mixed.
4. Place the frosting in a piping bag fitted with a big closed star tip. Pipe over cooled cupcakes and sprinkle a bit extra cinnamon on high in case you like.
Notes: I used an Ateco 827 star tip.
Pumpkin Cupcakes with Cream Cheese Frosting
These moist, fluffy pumpkin cupcakes are completely paired with cream cheese and cinnamon frosting. Making them the best fall deal with. And possibly even a Thanksgiving desert thought that may give pumpkin pie a run for it is cash?
Elements for Pumpkin Cupcakes
- 1 ½ cups 158 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon floor cinnamon
- ¼ teaspoon floor nutmeg
- ⅓ cup of sugar
- ⅔ cup firmly packed gentle brown sugar
- ½ cup canola oil
- 2 – 3 massive eggs
- ½ cup pumpkin purée
- ½ teaspoon vanilla
- 1 ½ tbsp actual maple syrup
- ⅓ cup of Greek yogurt
Elements for Cream Cheese Frosting
- 12 ounces cream cheese at room temperature
- 160 grams unsalted butter at room temperature
- 1 ½ teaspoon of vanilla extract
- 3 cups of powdered sugar
- ¾ teaspoon of floor cinnamon
Pumpkin Cupcakes
-
Preheat the oven to 350 levels F. Line a cupcake pan with cupcake liners.
-
In a big bowl, sift collectively the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Proceed by including the sugar and blend till mixed.
-
In one other bowl, whisk the vanilla, pumpkin, oil, eggs, maple syrup, and yogurt.
-
Add the pumpkin combination into the dry elements. Scrape down the edges as wanted and blend till mixed.
-
Fill the paper liners three quarters full, utilizing an ice cream scooper.
-
Bake for 20 – 25 minutes, or till a toothpick comes out clear. As soon as prepared, take away them from the oven and let cool for 10 minutes earlier than eradicating them from the pan.
-
Take away them and set them on a cooling rack, baking sheet, or plate, so you may frost them.
Notes: I used an Ateco 827 star tip.
