Pumpkin Cupcakes with Cream Cheese Frosting

There are super moist and the taste is out of this world. The steps to make are super low maintenance!

Ingredients

• 1 cup all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons pumpkin pie spice
• 1/2 cup canola or vegetable oil
• 2 large eggs
• 3/4 cup packed light or dark brown sugar
• 1 cup canned pumpkin puree
• 1 teaspoon pure vanilla extract

CREAM CHEESE FROSTING

• 8 ounces full-fat block cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

• Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
• Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
• Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
• Frost cooled cupcakes however you’d like.
• Store leftovers in the refrigerator for up to 5 days.

• **adapted from https://sallysbakingaddiction.com **all photos my own.