Pumpkin Cupcakes with Cream Cheese Frosting Recipe:
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1 cup packed light brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a large bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fill each cupcake liner with about 3 tablespoons of batter, filling them only about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
7. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
8. Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a knife or a piping bag fitted with a round tip.
9. Decorate the cupcakes with your choice of garnish, such as small pumpkins, fall sprinkles, or mellowcreme pumpkins.
10. Serve and enjoy these delicious and moist pumpkin cupcakes with tangy cream cheese frosting!
Note: You can store these cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
