Moist Pumpkin Spice Cupcakes
These super moist and delicious pumpkin cupcakes are the perfect treat for a fall holiday party, Halloween, or for a cozy night at home.
- 1 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 whole eggs (straight out of the fridge)
- ½ cup vegetable oil or canola oil
- 1 cup granulated white sugar
- 8 oz pumpkin puree (1 cup)
- 8 tablespoons unsalted butter (4 oz, softened)
- 1 package cream cheese (8 oz, softened)
- 2 cups powdered sugar (sifted)
- ½ teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- Ground cinnamon (optional for dusting)
- Prepare a 12-cupcake tray by lining them with paper liners.
- In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together eggs, oil, sugar, and pumpkin puree until just combined. Mix in the dry flour mixture until combined.
- Scoop the batter into prepared cupcake pan, filling ⅔ full. Bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool on a cooling rack to prevent overcooking.
- Using a stand mixer with a paddle or whisk attachment or a hand mixer, beat the butter until light and fluffy. Add cream cheese. Continue to beat until it light and fluffy.
- Beat on low until the sugar gets incorporated then increase the speed. Continue beating for about 3 minutes until fluffy.
- Continue beating until incorporated.
- the cooled cupcakes by hand with either an off-set spatula, a pipping bag with your desired tip, or simply a Ziploc bag with a corner snipped. Sprinkle the top of the frosting with a light dusting of ground cinnamon (optional).
This recipe yield 12 standard size frosted cupcakes. In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. In a large bowl, whisk together eggs, oil, sugar, and pumpkin puree until just combined.
Scoop the batter into prepared cupcake pan, filling ⅔ full. Bake for 22 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the pan and let cool on a cooling rack to prevent overcooking. Using a stand mixer with a paddle or whisk attachment or a hand mixer, beat the butter until light and fluffy.
Beat on low until the sugar gets incorporated then gain the speed. Continue beating for about 3 minutes until fluffy.
Continue beating until incorporated. the cooled cupcakes by hand with either an off-set spatula, a pipping bag with your desired tip, or simply a Ziploc bag with a corner snipped. Sprinkle the top of the frosting with a light dusting of ground cinnamon (optional).
