Author Notes
Cinnamon-spiced pumpkin cupcakes with a swirl of sweet cream cheese icing. —Riley Wofford
Ingredients
- Cupcakes
-
2 cups
all-purpose flour
-
2 cups
granulated sugar
-
1 tablespoon
ground cinnamon
-
2 teaspoons
baking soda
-
1 teaspoon
kosher salt
-
1 cup
vegetable oil
-
1
(15 ounce) can pumpkin purée
-
4
large eggs
- Frosting
-
1
stick unsalted butter, at room temperature
-
8 ounces
cream cheese, at room temperature
-
3 1/2 cups
powdered sugar
-
1 teaspoon
pure vanilla extract
-
1/8 teaspoon
kosher salt
Directions
- Cupcakes
-
Preheat the oven to 350°F. Line two standard muffin tins with paper liners.
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Whisk together the flour, sugar, cinnamon, baking soda, and salt in a medium bowl.
-
Beat the vegetable oil, pumpkin, and eggs in the bowl of an electric mixer on medium speed for about 2 minutes, until well combined. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated.
-
Using an ice cream scoop, scoop the batter into the muffin cups. Bake for 20 to 24 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the cupcakes to a wire rack and let cool completely.
- Frosting
-
Beat the butter and cream cheese in the bowl of an electric mixer on medium speed for about 2 minutes, until light and fluffy. With the mixer on low speed, add the powdered sugar, a little at a time, blending until well incorporated. Add the vanilla extract and salt and mix until smooth.
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Spread a generous amount of frosting on top of each cupcake.
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