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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting
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Moist and perfectly spiced pumpkin cupcakes topped with a rich, tangy cream cheese frosting – a perfect autumn treat.

Ingredients

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  • 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 ground cloves
  • 1/4 cup (56g) unsalted butter, softened
  • 1/4 cup (60ml) vegetable or canola oil, divided
  • 1/2 cup (110g) packed light-brown sugar
  • 1/2 cup (105g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (236g) canned pumpkin puree
  • 1/4 cup (60ml) fresh strained orange juice
  • 8 oz cream cheese, at room temperature
  • 1/2 cup (112g) unsalted butter, at room temperature
  • 3 cups (380g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 C).
  2. Line a 12-cup muffin tin (and two additional muffin cups) with paper liners.
  3. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for 20 seconds.
  4. Set the dry mixture aside.
  5. In the bowl of an electric stand mixer fitted with the paddle attachment, mix together brown sugar and granulated sugar until no lumps remain.
  6. Add in 1/4 cup (56g) softened butter and half of the vegetable or canola oil.
  7. Whip the mixture until pale and fluffy.
  8. Mix in the remaining half of the vegetable or canola oil.
  9. Blend in eggs one at a time, mixing well after each addition.
  10. Mix in 1 tsp vanilla extract.
  11. Add in 1/2 of the flour mixture.
  12. Blend just until nearly combined.
  13. Add in pumpkin puree and fresh strained orange juice.
  14. Mix until nearly combined.
  15. Add in the last 1/2 of the flour mixture.
  16. Mix until nearly combined.
  17. Remove the bowl from the stand mixer.
  18. Fold the batter with a rubber spatula just until combined.
  19. Divide batter among 14 paper-lined muffin cups, filling each about 3/4 full.
  20. Bake in the preheated oven for 18-22 minutes.
  21. Test for doneness by inserting a toothpick into a cupcake; it should come out clean.
  22. Cool cupcakes in the muffin tin for several minutes.
  23. Transfer cupcakes to a wire rack and cool for about 10 minutes.
  24. Transfer cupcakes to an airtight container to finish cooling completely.
  25. For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together 8 oz cream cheese and 1/2 cup (112g) softened butter until smooth and fluffy.
  26. Mix in 1/2 tsp vanilla extract.
  27. Mix in powdered sugar.
  28. Whip until light and fluffy.
  29. (Optional: Freeze or chill frosting in the refrigerator for a bit, returning to mixer and stirring occasionally, for a more stable consistency).
  30. Pipe or spread frosting over cooled cupcakes.
  31. Store frosted cupcakes in an airtight container in the refrigerator.
  32. Bring cupcakes nearly to room temperature before serving.

Notes

Ensure all cold ingredients for the frosting (cream cheese, butter) are at room temperature for a smooth consistency.
Do not overmix the cupcake batter once flour is added to prevent tough cupcakes.
Use 100% pure pumpkin puree, not pumpkin pie filling.
Cooling cupcakes in an airtight container helps lock in moisture and keeps them extra tender.

Find it online: https://sweetcraftrecipes.com/pumpkin-cupcakes-with-cream-cheese-frosting/