Pumpkin Cupcakes with Cream Cheese Frosting

Name: Pumpkin Cupcakes with Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 dozen cupcakes
Ingredients: 1 and 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon cloves; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg plus 1 egg yolk, at room temperature; 1 cup pumpkin puree (not pumpkin pie mix); 1/2 cup vegetable oil or melted coconut oil; 1/2 cup sour cream; 12 ounces cream cheese, very soft; 1/2 cup unsalted butter, very soft; 2 teaspoons vanilla pure extract; 4 and 1/2 cups confectioners' sugar, sifted; 2 tablespoons heavy cream

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
1 dozen cupcakes
Course
Dessert
Cuisine
International

Pumpkin Cupcakes with Cream Cheese Frosting

Iris Warren

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Moist and flavorful Pumpkin Cupcakes topped with Cream Cheese Frosting!

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Ingredients

Servings

For the pumpkin cupcakes:

1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg plus 1 egg yolk, at room temperature
1 cup pumpkin puree (not pumpkin pie mix)
1/2 cup vegetable oil or melted coconut oil
1/2 cup sour cream

For the cream cheese frosting:

12 ounces cream cheese, very soft
1/2 cup unsalted butter, very soft
2 teaspoons vanilla pure extract
4 and 1/2 cups confectioners' sugar, sifted
2 tablespoons heavy cream

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Instructions

For the pumpkin cupcakes:

Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners; set aside.
In a large bowl add the flour, baking powder, baking soda, salt, and spices; whisk well to combine then set aside. In a separate bowl add both sugars, egg and egg yolk, pumpkin puree, oil, and the sour cream, whisk well to combine. Slowly whisk the dry ingredients into the wet ones, stirring just until combined. Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted, and stored in a freezer safe bag, for up to 2 months. If you have leftover cupcake batter, bake a second batch (I typically have enough for 3 or 4 extra cupcakes).

For the cream cheese frosting:

In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in cream. Once the cream has been incorporated, increase speed to medium-high and beat for 1-2 minutes. Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Store cupcakes in the fridge, covered, for up to 3 days.