Pumpkin Cupcakes with Cream Cheese Frosting
These moist, fluffy pumpkin cupcakes are perfectly paired with cream cheese and cinnamon frosting. Making them the ideal fall treat. And maybe even a Thanksgiving desert idea that will give pumpkin pie a run for it's money?
Servings: 12 cupcakes
Ingredients
Ingredients for Pumpkin Cupcakes
- 1 ½ cups 158 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup of sugar
- ⅔ cup firmly packed light brown sugar
- ½ cup canola oil
- 2 - 3 large eggs
- ½ cup pumpkin purée
- ½ teaspoon vanilla
- 1 ½ tbsp real maple syrup
- ⅓ cup of Greek yogurt
Ingredients 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 ground cinnamon
Instructions
Pumpkin Cupcakes
- Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Continue by adding the sugar and mix until combined.
- In another bowl, whisk the vanilla, pumpkin, oil, eggs, maple syrup, and yogurt.
- Add the pumpkin mixture into the dry ingredients. Scrape down the sides as needed and mix until combined.
- Fill the paper liners three quarters full, using an ice cream scooper.
- Bake for 20 - 25 minutes, or until a toothpick comes out clean. Once ready, remove them from the oven and let cool for 10 minutes before removing them from the pan.
- Remove them and set them on a cooling rack, baking sheet, or plate, so you can frost them.
Cream Cheese Frosting
- In a medium bowl, using an electric mixer, mix the cream cheese with the butter until soft and smooth.
- Beat in the vanilla and cinnamon. Mix until combined.
- Add in the powdered sugar gradually, and manually mix until combined.
- Place the frosting in a piping bag fitted with a large closed star tip. Pipe over cooled cupcakes and sprinkle a bit more cinnamon on top if you like.
Notes
Notes: I used an Ateco 827 star tip.