Pumpkin Spice Cupcakes (makes 12 cupcakes)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pure pumpkin puree
- ½ cup vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
Cream Cheese Frosting
- 1 package cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
In a large mixing bowl, whisk together first 8 ingredients from the list and set aside. In another bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until combined. Incorporate the dry ingredients to the wet ingredients and mix until just combined. Pour batter into the cupcake liners about ⅔ of the way full. Bake at 350°F until a toothpick inserted into the center of the cupcake comes out clean. (20 – 25 minutes). Transfer to a wire rack to let cupcakes cool. Do not frost them until they are fully cooled.
To make the cream cheese frosting:
Using a mixer, beat the butter and cream cheese together until smooth. Add the powdered sugar and vanilla and mix at mixer high speed – this will make your frosting more fluffy. Frost the cooled cupcakes as desired.
Enjoy!!!
