Pumpkin Cupcakes with Cream Cheese Frosting

I am NOT a cook so this is NOT my recipe. The original recipe can be found {here}.

You will need the following:


Pumpkin Cupcakes1 and ½ cups all-purpose flour (spooned and leveled)1 teaspoon baking powder¼ teaspoon baking soda1 teaspoon pumpkin pie spice½ teaspoon cinnamon½ teaspoon salt1 cup pumpkin puree (NOT pumpkin pie filling)½ cup canola or vegetable oil½ cup light brown sugar¼ cup granulated sugar2 large eggs1 teaspoon vanillaCream Cheese Frosting1 (8-ounce) package cream cheese, softened½ cup (1 stick) unsalted butter, softened2 cups confectioners sugar1 teaspoon vanilla

Cupcakes: 12

Prep time: 15 mins

Cook time: 18 mins

Total time: 33 mins

The completed cupcakes can be stored for up to 4 days in the fridge!


Cupcakes:Preheat oven to 350 degrees Fahrenheit. Line a 12 count muffin pan with cupcake liners and set aside.In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until well combined.Add the wet ingredients to the dry ingredients and mix until just combined.Scoop the batter into the cupcake liners about ⅔ of the way full, you should get 12 cupcakes, and smooth out the tops of each one.Bake at 350 for 16-18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.Remove from the oven and let cool for 5 minutes in the pan. Remove the cupcakes from the pan and transfer to a wire rack to finish cooling.

Cream cheese frosting:Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth.Add the powdered sugar and vanilla and mix until fully combined.Frost the cooled cupcakes as desired.

Here is a sneak peak to my blogging photography. It's actually extremely difficult to get just the right lighting and set up for a "perfect" photo.