A fun way to celebrate Autumn is with Pumpkin Cupcakes, which are a festive dessert. They are fluffy, super soft, and incredibly velvety. These cupcakes are going to become your new falltime favorite dessert when you top them with an incredible cream cheese frosting. For those who enjoy pumpkin, they are ideal. You may serve these incredibly tasty and indulgent pumpkin cupcakes at any upcoming event.
INGREDIENTS:
Dry Ingredients:
1 1/2 cups Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1 Tsp Ground Cinnamon
1 1/2 Tsp Pumpkin Spice
Wet Ingredients:
2 large Eggs
1/2 cup vegetable Oil
3/4 cup Brown Sugar
1 cup canned Pumpkin Purée ( Libby)
1 Tsp Vanilla Extract
The Frosting:
8oz cream (room temperature)
1/2 cup unsalted Butter
3 cups Confectioners Sugar
1 Tsp Vanilla Extract
1/8 Tsp Salt
INSTRUCTIONS:
Preheat the oven to 350°F. Spray then use cupcake liners to line a 12-cup muffin tray.
In a large bowl, sift the flour, add the baking soda, baking powder, salt, cinnamon, and pumpkin spice. Then whisk together all the ingredients. Set aside.
Beat the eggs, brown sugar, pumpkin purée, vegetable oil and vanilla extract together thoroughly in another bowl.
Using a mixer or whisk, combine the wet and dry ingredients until no flour streaks are visible. Avoid over-mixing the mixture. Make sure that all the ingredients are thoroughly mixed.
To prevent spills over the sides, use a spoon to fill each cupcake liner about 1/4 cup full of batter. I find that using a large cookie scoop makes the procedure go more quickly and cleanly.
A toothpick inserted in the center should come out clean after 20 to 22 minutes of baking.
Allow the cupcakes to cool completely for about ten minutes, before removing the cupcakes from the pan to the wire rack,
THE FROSTING:
Cream cheese and butter should be combined in a big bowl and beaten together on high speed with a mixer until smooth and creamy.
Mix in 3 cups of confectioners’ sugar, salt, and vanilla extract. After 30 seconds of low speed whisking, increase the speed to high and beat for two minutes, or until the mixture is light and fluffy. To achieve a little thicker frosting, add
1/4 cup of confectioners’ sugar.
Keep the frosting chilled in the refrigerator until you’re ready to frost. As it cools, it will get thicker.
Place frosting into a piping bag fitted with an open star tip. Close the bag by twisting its wide end to pipe the frosting onto the cooled pumpkin cupcakes and decorate as you like.
