Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting (Print version)

Moist pumpkin spice cupcakes topped with thick cinnamon cream cheese frosting, made with real pumpkin and warm fall spices.

# Ingredients:

For the cupcakes

01 - 1 1/2 cups (188 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 2 teaspoons pumpkin pie spice
06 - 1 teaspoon ground cinnamon
07 - 1 cup (240 g) plain pumpkin puree
08 - 1/2 cup (100 g) packed light brown sugar
09 - 1/3 cup (67 g) granulated sugar
10 - 1/2 cup (120 ml) vegetable oil
11 - 2 large eggs, room temperature
12 - 1/4 cup (60 g) sour cream
13 - 2 teaspoons vanilla extract

For the cinnamon cream cheese frosting

14 - 8 oz (226 g) full-fat cream cheese, softened but cool
15 - 1/2 cup (113 g) unsalted butter, softened
16 - 3 cups (360 g) powdered sugar, sifted if lumpy
17 - 1 teaspoon ground cinnamon
18 - 1 teaspoon vanilla extract
19 - 1/8 teaspoon fine salt

# Instructions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
02 - In a medium bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined.
03 - In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, oil, eggs, sour cream, and vanilla until smooth.
04 - Fold the dry ingredients into the wet ingredients just until combined. Divide the batter among the liners, filling each about two-thirds full.
05 - Bake for 18-21 minutes, until the tops spring back and a toothpick inserted in the center comes out with moist crumbs. Cool in the pan for 5 minutes, then move to a rack to cool completely.
06 - Beat the cream cheese and butter until smooth. Add powdered sugar, cinnamon, vanilla, and salt. Beat on low until combined, then briefly on medium until fluffy.
07 - Pipe or spread the frosting over fully cooled cupcakes. Dust lightly with extra cinnamon if desired.

# Good to know:

01 - Makes 12 standard cupcakes.
02 - Frosted cupcakes should be refrigerated and brought to room temperature before serving.
03 - Use plain pumpkin puree, not pumpkin pie filling.

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