Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Bake moist Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting using real pumpkin, warm spices, and a thick frosting that pipes cleanly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Hand mixer
- Piping bag
- Offset spatula
- Muffin tin
- Cooling rack
- Toothpick
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Airtight container
Ingredients
- 1 1/2 cups (188 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup (240 g) plain pumpkin puree
- 1/2 cup (100 g) packed light brown sugar
- 1/3 cup (67 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 1/4 cup (60 g) sour cream
- 2 teaspoons vanilla extract
- 8 oz (226 g) full-fat cream cheese, softened but cool
- 1/2 cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
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