Pumpkin Cupcakes with Cream Cheese Frosting

Now that it's officially October, my fall baking is in full swing. Over the next few weeks I will be baking pumpkin EVERYTHING, and this weekend's baking project was no exception! I made some of THE MOST delicious pumpkin cupcakes that I have ever tasted - these are super light, and yup - moist (*cringe* - I'm really not a fan of that word!). I came across this recipe on one of my favourite food blogs, Damn Delicious and as always Chungah's recipe did not disappoint! The only change I made to the recipe was the cinnamon in the cream cheese frosting as I love plain old cream cheese butter cream icing and didn't want to mess with perfection. I highly recommend that these treats go straight to the top of your fall/thanksgiving baking list!

INGREDIENTS (Makes 12-16 cupcakes)
                        1 cup all-purpose flour 
                        1 teaspoon pumpkin pie spice 
                        1 teaspoon baking powder 
                        1/2 teaspoon cinnamon 
                        1/2 teaspoon baking soda 
                        1/2 teaspoon salt 
                        1 cup pumpkin puree 
                        1/2 cup sugar 
                        1/2 cup brown sugar, packed 
                        1/2 cup vegetable oil 
                        2 large eggs 

                        12 tablespoons unsalted butter, at room temperature 
                        1 (8-ounce) package cream cheese, at room temperature 
                        3 cups confectioners' sugar 
                        1/2 teaspoon vanilla extract 
                        1/2 teaspoon cinnamon 

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. 
  •  In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt. 
  •  In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs. 
  •  Pour mixture over dry ingredients and stir using a rubber spatula just until moist. 
  • Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in centre comes out clean. Remove from oven and cool completely on a wire rack before frosting. 
  •  In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners' sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes. 
  • I found that this frosting recipe made more than enough icing - I would recommend halving it! 
  •  I used a Wilton 1A Pastry tip to make the swirls on the cupcake, and topped them off with some cute pumpkin candies from Bulk Barn, that look better than they taste! 
Note: This recipe was taken directly from Damn Delicious.

Happy Baking!

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