Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes


CategoryDifficultyBeginner
Yields24 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins


This recipe comes from our friends at Flirty Home and Author Nina Hendrick.


For Cupcakes
 2 cups Self-Rising Flour (I prefer White Lily) OR 2 Cups All-Purpose Flour + 2 tsp Baking Powder
 ½ tsp salt
 2 tsp pumpkin pie spice
 15 oz pumpkin puree (NOT pumpkin pie filling)
 ½ cup milk
 1 tsp vanilla extract
 1 cup packed brown sugar
 1 cup granulated sugar
 ½ cup (1 stick) room temperature butter
 3 large eggs, room temperature, lightly beaten
For Cream Cheese Frosting
 16 oz room temperature cream cheese
 1 cup room temperature butter (2 sticks)
 32 oz confectioner's sugar (2lbs)
 2 tsp vanilla extract
 2 tsp cinnamon plus extra for garnish



For Pumpkin Spice Cupcakes
1

Preheat oven to 350 degrees. Add cupcake liners to a 12-cupcake pan, or grease pan.
Mix flour (or flour+baking powder), salt, and pumpkin spice in medium bowl. Set aside.

2

Combine pumpkin puree, milk, and vanilla extract in a medium bowl. Set aside.

3

Cream brown sugar, sugar, and butter in the bowl of your stand mixer. Add eggs in thirds, mixing thoroughly between additions.
With your stand mixer on low, beat in flour mixture in thirds, alternating with half of the pumpkin puree, until all is combined.

4

Then fill each section in the cupcake pan 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Repeat for the second dozen.

For Frosting
5

Cream together cream cheese and butter in a stand mixer using the paddle attachment.
Add half of the confectioner's sugar, beat on low until combined.
Add other half.
Once combined, add vanilla and cinnamon. Beat until combined.
Once cupcakes are cool, frost and add cinnamon for garnish.

 

Ingredients

For Cupcakes
 2 cups Self-Rising Flour (I prefer White Lily) OR 2 Cups All-Purpose Flour + 2 tsp Baking Powder
 ½ tsp salt
 2 tsp pumpkin pie spice
 15 oz pumpkin puree (NOT pumpkin pie filling)
 ½ cup milk
 1 tsp vanilla extract
 1 cup packed brown sugar
 1 cup granulated sugar
 ½ cup (1 stick) room temperature butter
 3 large eggs, room temperature, lightly beaten
For Cream Cheese Frosting
 16 oz room temperature cream cheese
 1 cup room temperature butter (2 sticks)
 32 oz confectioner's sugar (2lbs)
 2 tsp vanilla extract
 2 tsp cinnamon plus extra for garnish

Directions

For Pumpkin Spice Cupcakes
1

Preheat oven to 350 degrees. Add cupcake liners to a 12-cupcake pan, or grease pan.
Mix flour (or flour+baking powder), salt, and pumpkin spice in medium bowl. Set aside.

2

Combine pumpkin puree, milk, and vanilla extract in a medium bowl. Set aside.

3

Cream brown sugar, sugar, and butter in the bowl of your stand mixer. Add eggs in thirds, mixing thoroughly between additions.
With your stand mixer on low, beat in flour mixture in thirds, alternating with half of the pumpkin puree, until all is combined.

4

Then fill each section in the cupcake pan 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Repeat for the second dozen.

For Frosting
5

Cream together cream cheese and butter in a stand mixer using the paddle attachment.
Add half of the confectioner's sugar, beat on low until combined.
Add other half.
Once combined, add vanilla and cinnamon. Beat until combined.
Once cupcakes are cool, frost and add cinnamon for garnish.

Pumpkin Spice Cupcakes

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