Dessertscookingclassy5.0
Pumpkin Cupcakes with Cream Cheese Frosting
My favorite pumpkin cupcakes! Soft and moist with the perfect pumpkin spice flavor.
👥 14 Servings⏱️ Prep & Cook: 54 min⏳ Prep: 30 min🔥 Cook: 24 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- spatula
📝 Preparation Steps
1
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg, ginger and cloves for ⏱️ 20 seconds, set aside.
2
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together brown sugar and granulated sugar until no lumps remain. Add in butter and half of the oil and whip until pale and fluffy. Mix in remaining oil then blend in eggs one at a time. Mix in vanilla.
large eggs2(236g) canned pumpkin puree1 cup(380g) powdered sugar3 cups
3
Add in 1/2 of the flour mixture then blend just until nearly combined then add in pumpkin and orange juice and mix until nearly combined. Add in last 1/2 of the flour mixture and mix until nearly combined, then remove bowl from stand mixer and fold with a rubber spatula just until combined.
4
Divide batter among 14 paper lined muffins cups, filling each about 3/4 full. Bake in preheated oven ⏱️ 18 - 22 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack and cool about ⏱️ 10 minutes. Then transfer to an airtight container to finish cooling (this just helps seal in moisture and keep them really moist).
cups (212g) all-purpose flour1 1/2cup (56g) unsalted butter, (softened)1/4cup (60ml) vegetable or canola oil, (divided)1/4cup (110g) packed light-brown sugar1/2cup (105g) granulated sugar1/2(236g) canned pumpkin puree1 cupcup (60ml) fresh strained orange juice1/4cup (112g) unsalted butter (, at room temperature)1/2(380g) powdered sugar3 cups
5
For the cream cheese frosting:
(236g) canned pumpkin puree1 cupcream cheese (, at room temperature)8 oz(380g) powdered sugar3 cups
6
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and stirring occasionally, for a more stable consistency). Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temp before serving.
(236g) canned pumpkin puree1 cupcream cheese (, at room temperature)8 oz(380g) powdered sugar3 cups
7
Originally shared Oct. 2014. If you are in love with the old one I shared it was just one I got from Chow HERE.
8
Recipe source: Cooking Classy
Nutrition Facts
calories
417 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
1 g
sugar Content
43 g
sodium Content
194 mg
protein Content
3 g
cholesterol Content
67 mg
carbohydrate Content
56 g
saturated Fat Content
13 g
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