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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting
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Moist and tender pumpkin-spiced cupcakes topped with a rich, tangy, and velvety cream cheese frosting swirl.

Ingredients

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  • 250g All-purpose flour
  • 250g Pure pumpkin puree
  • 2 Large eggs
  • 120ml Vegetable oil
  • 200g Light brown sugar
  • 1 tbsp Pumpkin pie spice
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 225g Full-fat cream cheese
  • 115g Unsalted butter, softened
  • 400g Powdered sugar

Instructions

  1. Preheat oven to 175°C and line a muffin tin with paper liners.
  2. In a large bowl, whisk together pumpkin puree, eggs, oil, and brown sugar until smooth.
  3. Sift in flour, pumpkin pie spice, baking powder, and baking soda, then stir until just combined.
  4. Divide the batter among the liners and bake for 18 to 22 minutes.
  5. For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar until fluffy.
  6. Wait for cupcakes to cool completely before piping the frosting onto each one.

Notes

  • Use room temperature cream cheese to avoid a lumpy frosting.
  • Do not over-mix the batter for a lighter texture.
  • Store frosted cupcakes in the refrigerator.

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