I don’t know about you, but when I think of Fall I immediately think Pumpkin Spice Cupcakes. So, naturally, I broke out the Kitchen Aid Mixer last week and got to work! The result was a super dirty kitchen, covered in powdered sugar, and some pretty awesome addictive cupcakes. Check out my recipe below!
For The Cupcakes:
- 2 Cups All-Purpose Flour + 2 tsp Baking Powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 can (15 oz) Pumpkin Puree
- 1/2 Whole Milk
- 1 1/2 tsp Vanilla Extract
- 1 Cup Packed Brown Sugar
- 1 Cup Granulated Sugar
- 1 Stick of Butter
- 3 Large Eggs – Room Temp and lightly beaten
For Cream Cheese Frosting:
- 1 8 oz package of Cream Cheese
- 1 Stick of Unsalted Butter – Room Temp
- 1 lb Powdered Sugar
- 2 1/2 tsp Vanilla Extract
- 2 tsp Cinnamon
For Cupcakes:
- Preheat oven to 250 degrees. Add cupcake liners to a 12-cupcake pan.
- Mix flour, baking powder, salt and pumpkin spice in a bowl and set aside.
- Combine pumpkin puree, milk, and vanilla extract in a bowl. Set aside.
- Cream brown sugar, sugar, and butter in the bowl of a standard mixer. Add eggs one at a time mixing in between each addition.
- With the stand mixer on low, beat in flour mixture and half of the pumpkin puree until all is combined.
- Using an ice cream scoop, fill each cupcake 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Repeat for the second batch.
For Icing:
- Cream together cream cheese and butter in a stand mixer using the paddle attachment.
- Add half of the confectioner’s sugar, beat on low until combined. Add the rest.
- Once combined add vanilla and cinnamon. Beat until combined.
- Icing cupcakes once they are cool. Add cinnamon for decoration if you would like.
After you are done cooking enjoy!! I hope you all enjoy this recipe as much as I do! Check out other holiday recipes here.
