Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

These Pumpkin Cupcakes with Cream Cheese Frosting have got to be added to your fall to do list! Simply put, these cupcakes are seriously delicious! I mean how could you go wrong with a moist pumpkin cupcake that has the perfect balance of fluffiness and density to it, and it’s laced with all those enticing fall spices spices and topped with a decadently divine cream cheese frosting? No one will be able to resist.

I recently shared a very similar cake, this Pumpkin Cake with Cinnamon Cream Cheese Frosting, but for these cupcakes I decided to switch things up for two reasons. That cake comes out level, I wanted cupcakes that were tall and proud (for a cake it’s perfect but for these cupcakes I wanted the cake portion to be tall and puffy), and number two why post the same recipe again, right? How boring is that :)?

Ingredients

  • 1 1/2 cups + 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2/3 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup canola or vegetable oil
  • 2 large eggs
  • 3/4 cup + 2 Tbsp canned pumpkin puree
  • 1 tsp vanilla extract
  • 8 oz cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 2 3/4 cups powdered sugar
  • 1/2 tsp vanilla extract
Read the whole recipe on Cooking Classy