Pumpkin Cupcakes with Cream Cheese Frosting
Moist and tender pumpkin-spiced cupcakes topped with a rich, tangy, and velvety cream cheese frosting swirl.
Ingredients
Scale
- 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
- Preheat oven to 175°C and line a muffin tin with paper liners.
- In a large bowl, whisk together pumpkin puree, eggs, oil, and brown sugar until smooth.
- Sift in flour, pumpkin pie spice, baking powder, and baking soda, then stir until just combined.
- Divide the batter among the liners and bake for 18 to 22 minutes.
- For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar until fluffy.
- 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/