Pumpkin Cupcakes with Cream Cheese Frosting
Course: baking, cake, snacksCuisine: AmericaDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
40
minutesTotal time
55
minutesIngredients
200 g flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
a pinch of ginger
a pinch of nutmeg
1/2 tsp salt
2 egg
150 g sugar
120 ml vegetable oil
250 g pumpkin purée
1 tsp vanilla extract
200 g cream cheese
100 g butter
175 g powdered sugar
1 tsp vanilla extract
Steps
- Preheat the oven to 175°C.
Line a 12 count muffin pan with 12 cupcake liners.
In a mixing bowl, combine all the dry ingredients: flour, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, salt.
- In a second mixing bowl, beat the eggs and sugar until creamy.
Pour the vegetable oil, pumpkin puree, and vanilla extract in and whisk until well combined.
- Combine wet and dry ingredients and whisk until smooth. Divide evenly between 12 liners, filling each 2/3 full.
- Bake at 175°C for 20-25 min or until a toothpick inserted in center comes out clean. Transfer the muffins onto a wire rack and cool to room temperature before frosting.
- cream cheese frosting: Combine all frosting in the bowl of a stand mixer fitted with whisk attachment.
Start on slow speed and gradually increase the speed until thick and smooth.
Scrape down the bowl with a spatula as needed.
Pipe the frosting onto the cupcakes and sprinkle with ground cinnamon.
