Pumpkin Cupcakes with Cream Cheese Frosting
User Reviews
5
Pumpkin Cupcakes with Cream Cheese Frosting
Description
Pumpkin Cupcakes with Cream Cheese Frosting showcase a spiced batter made from flour, baking powders, and a blend of cinnamon, nutmeg, ginger, and cloves. Brown and granulated sugars incorporate moisture and sweetness, while oil and butter ensure tenderness. Pumpkin puree and orange juice provide flavor and moisture, resulting in cupcakes that bake up soft with delicate crumb.
The creamy frosting combines room-temperature cream cheese and butter beaten with powdered sugar and vanilla to create a smooth, rich topping that complements the spice and pumpkin in the cupcake. Baking in paper-lined muffin cups yields about fourteen cupcakes, baked until a toothpick comes out clean.
These cupcakes suit gatherings and seasonal desserts, offering a classic fall flavor profile—ideal for celebrations or casual snacking. They should be cooled well before frosting to prevent melting the frosting.
Ingredients
- 1 1/2 cups (212g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp cloves ground
- 1/4 cup (56g) unsalted butter softened
- 1/4 cup (60ml) vegetable oil divided, or canola oil
- 1/2 cup (110g) light brown sugar packed
- 1/2 cup (105g) granulated sugar
- 2 egg large
- 1 tsp vanilla extract
- 1 cup (236g) pumpkin puree canned
- 1/4 cup (60ml) orange juice fresh strained
Frosting
- 8 oz cream cheese , at room temperature
- 1/2 cup (112g) butter at room temperature, unsalted
- 3 cups (380g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- 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.
- 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.
- 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.
- 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).
- For the cream cheese frosting:
- 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.
- Originally shared Oct. 2014. If you are in love with the old one I shared it was just one I got from Chow HERE.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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