These are my festive Pumpkin Cupcakes. Topped with Pumpkin Cream Cheese Frosting and a pumpkin macaron.
Course Dessert
Cuisine American
Keyword cupcakes, pumpkin
Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour
Servings 12cupcakes
Calories 550kcal
Ingredients
Pumpkin Cupcakes
1 1/2cupsall-purpose flour 190 grams6.7 oz
1teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonfine sea salt
1/2teaspooncinnamon
1/4teaspoonfreshly grated nutmeg
1/2cupvegetable oil 113 grams4 oz
2eggs
1/4cupgranulated sugar 50 grams1.7 oz
1/2cupbrown sugar 100 grams3.5 oz
1teaspoonvanilla extract
3/4cuppumpkin puree 170 grams6 oz
Pumpkin Cream Cheese Frosting
1/2cupcream cheese softened113 grams, 4 oz
1/4cupunsalted butter softened56 grams, 2 oz
1/4cuppumpkin puree56 grams, 2 oz
2-3cupspowdered sugar sifted255 grams, 9 oz-382 grams, 13.5 oz
1/4teaspooncinnamon
1/4teaspoonfresh grated nutmeg
1teaspoonvanilla extract
Instructions
Pumpkin Cupcakes
Pre-heat oven to 350F.
Line a cupcake pan with 12 cupcake liners.
Start by sifting the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
In another bowl, add the vegetable oil and the eggs. Whisk them together for about 60 seconds.
Add sugars and whisk until mixture is incorporated.
Add pumpkin puree and vanilla extract and whisk until incorporated.
Add dry ingredients and mix with a spatula until just incorporated.
Divide batter between the 12 cupcake tins.
Bake for 12-15 minutes. When you touch the top of a cupcake lightly with your finger, it should spring back.
Let cupcakes cool down.
Pumpkin Cream Cheese Frosting
Cream butter and cream cheese with an electric mixer for about 2 minutes. Then add the pumpkin puree and stir to combine.
Add 2 cups of the powdered sugar to the bowl with the mixer off.
Mix on low until powdered sugar is incorporated. Then whip mixture on high for 1 minute or so. Add cinnamon, nutmeg, and vanilla. Mix until combined. If frosting is too runny, add more sifted powdered sugar, as needed. If frosting is too stiff, add a bit of milk, one teaspoon at a time, mixing to check for consistency.
Storage
Cupcakes will keep well in the fridge for up to 4 days.