thepioneerwoman5.0
Pumpkin Spice Cupcakes
This pumpkin spice cupcake recipe is the perfect fall treat, complete with maple cream cheese frosting and packed with pumpkin pie spice.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
For the cupcakes: Preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, pumpkin pie spice, baking soda, and salt in a medium bowl.
2
Combine the granulated sugar, brown sugar, and vegetable oil in a stand mixer fitted with the paddle attachment and beat on medium speed until combined and lightened in color, about ⏱️ 2 minutes. Add the whole egg, then the egg yolk, beating well after each addition. Mix in the vanilla. Add the flour mixture in 3 additions, alternating with the pumpkin puree in 2 additions, mixing between each until the batter is smooth.
3
Divide the batter between the muffin cups. Bake until the cupcakes bounce back when gently pressed, 20 to ⏱️ 22 minutes. Let cool in the pan for ⏱️ 10 minutes, then remove the cupcakes to a rack to cool completely, about ⏱️ 1 hour.
4
For the frosting: Meanwhile, combine the cream cheese, butter, and maple extract in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth and fluffy, about ⏱️ 2 minutes. Beat in the powdered sugar, 1 cup at a time, until smooth, about ⏱️ 3 minutes.
5
Transfer the frosting to a piping bag fitted with a large star tip or a plastic zip-top bag with a corner cut off and pipe the frosting onto each cupcake. Dust with more pumpkin pie spice.
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