The only pumpkin cupcakes recipe you will need! This is a gem of a recipe. Pumpkin cupcakes are so easy to make and rise beautifully every time. The crumb is perfectly moist and melt-in-your mouth soft.
Ingredients for Pumpkin Cupcakes:
- 2 cups (250 grams) all-purpose flour *measured correctly
- 1 1/2 cups (300 grams) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 3 large eggs, room temperature
- 1 cup extra light olive oil or vegetable oil
- 200g pumpkin puree
Ingredients for Cream Cheese Frosting:
- 1 1/2 packages cream cheese, room temperature
- 3/4 cup (12 Tbsp) unsalted butter, room temperature
- 2 cups (250 gr) powdered sugar
- 1 Tbsp vanilla extract
How To Make pumpkin Cupcakes:
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Preheat oven to 180˚C. Line a 24 count muffin pan with 24 cupcake liners.
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In a medium mixing bowl, combine dry ingredients: 2 cups flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda and 2 tsp cinnamon.
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In a second medium mixing bowl, combine wet ingredients: pumpkin puree, 1 cup oil, 3 large eggs. Whisk until well combined and all oil is fully blended in and no longer visible.
- Combine wet and dry ingredients and whisk until smooth. Divide evenly between 24 liners, filling each 2/3 full. Bake at 180˚C for 20-22 min or until toothpick inserted in center comes out clean. Let cupcakes rest in pan 10 min then transfer to wire rack and cool to room temperature before frosting.
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How to Make Whipped Cream Cheese Frosting:
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Combine all frosting in the bowl of a stand mixer fitted with whisk attachment. Beat on medium/low speed until powdered sugar is incorporated.
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Scrape down the bowl with spatula and beat on high speed 4 min or until fluffy, scraping down the bowl as needed.
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Transfer to large pasty bag fitted with large open star tip and pipe over cupcakes. Refrigerate until ready to serve.
Recipe from Natasha’s Kitchen
