Description
Super soft spiced pumpkin cupcakes with a creamy cinnamon frosting.
Ingredients
Pumpkin Cupcakes
- 150g flour (1 and 1/4 cup)
- 150g white granulated sugar (3/4 cup)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 salt
- 1 and 1/4 teaspoon pumpkin pie spice*
- 1 teaspoon cinnamon
- 2 eggs, room temperature
- 120ml canola oil (1/2 cup)
- 225g pumpkin puree (1 cup)
- 1 teaspoon vanilla extract
Cinnamon Frosting
- 80g butter (1/3 cup), room temperature
- 115g powdered sugar (1 cup)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 300g cream cheese (1 and 1/2 cups), chilled
Instructions
- Preheat the oven to 180C (350F) and line a 12-cavity muffin tin with liners.
- Combine the flour, sugar, baking powder, baking soda, salt, pumpkin spice and cinnamon in a bowl and whisk together until well combined.
- In a separate bowl, whisk the eggs. Add in the oil, pumpkin puree and vanilla extract and mix until combined.
- Pour the wet mixture into the dry mixture and gently mix until no flour spec remain. Avoid over-mixing the batter.
- Spoon into the prepared muffin liners and bake for 18 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
- For the frosting, beat the butter until smooth for about 1 minute. Then add the powdered sugar, vanilla extract and cinnamon and continue beating until well incorporated. Lastly add in the cream cheese and beat just until combined.
- Fill the frosting into a piping bag, and using a Wilton 1A tip, pipe the frosting in a swirling motion unto the cupcakes. Optional: Sprinkle with ground cinnamon.
Notes
*To substitute the pumpkin pie spice use: 1/2 teaspoon ground cinnamon, 1/2 teaspoon dried ground ginger, 1/4 teaspoon nutmeg and 1/8 teaspoon cloves instead