These delicious cupcakes are easy to make and make a great Halloween or Thanksgiving Treat. The best part is the delicious cream cheese frosting.
Ingredients:
For The Cupcakes
1 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 stick butter, softened
1/2 cup sugar
1/2 cup canned pumpkin puree
1 1/2 vanilla extract
2 large eggs
For The Cream Cheese Frosting
1 stick butter, softened
1 8 oz block cream cheese
1 tsp vanilla
3 cups confectioners’ sugar, plus more as needed
Directions:
For the cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake or muffin liners.
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking powder, and kosher salt. Set aside.
In a large bowl, add the butter and the sugar. Beat with a hand mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and vanilla extract. Slowly beat the eggs in one at a time. Mix the dry ingredients together with the wet ingredients until fully combined.
Using an ice cream scoop, fill each cupcake liner HALFWAY full. Click here to learn why. Bake until the tops of the cupcake are golden brown and a toothpick inserted in the middle comes out clean, about 20 minutes. Remove the cupcakes from the oven and onto a wire rack. Cool completely before frosting.
For the cream cheese frosting: In a large bowl, beat softened butter with a electric mixer on medium speed 2 to 3 minutes, scraping bowl with spatula occasionally, until smooth and creamy.
Stir in the vanilla, and then the confectioners’ sugar. Add more of the confectioners’ sugar as needed until frosting is a thick, spreadable consistency.
Spread or pipe on cupcakes. Enjoy!
Pscooking 