Pumpkin Cupcakes
Pumpkin season is here and what better way to celebrate than with some pumpkin spice flavored cupcakes? These moist, fluffy cupcakes are perfectly paired with cream cheese and cinnamon frosting.
Servings 12 cupcakes
Calories 452kcal
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup granulated sugar
- 2/3 cup light brown sugar firmly packed
- 1/2 cup canola oil
- 2 - 3 egg(s) large
- 1/2 cup pure pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 1 1/2 tbsp real maple syrup
- 1/3 cup Greek yogurt
Cream Cheese Frosting
- 12 ounces cream cheese at room temperature
- 1 1/2 sticks unsalted butter at room temperature
- 1 1/2 teaspoon pure vanilla extract
- 3 cups powdered sugar
- 3/4 teaspoon ground cinnamon
Instructions
Cupcakes
- Preheat the oven to 350 F. Line a cupcake pan with cupcake liners.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Continue by adding the sugar and mix until combined.
- In another bowl, whisk the vanilla, pumpkin, oil, eggs, maple syrup, and yogurt.
- Add the pumpkin mixture into the dry ingredients. Scrape down the sides as needed and mix until combined. Fill the paper liners three quarters full, using an ice cream scooper.
- Bake for 20 - 25 minutes, or until a toothpick comes out clean. Once ready, remove them from the oven and let cool for 10 minutes before removing them from the pan.
- Remove them and set them on a cooling rack for frosting.
Cream Cheese Frosting
- In a medium bowl, using an electric mixer, mix the cream cheese with the butter until soft and smooth.
- Beat in the vanilla and cinnamon. Mix until combined.
- Add in the powdered sugar gradually, and manually mix until combined.
- Place the frosting in a piping bag fitted with a large closed star tip.
- Pipe over cooled cupcakes and sprinkle a bit more cinnamon on top if you like.
