Since it’s mid-October and the Massachusetts leaves are changing colors, it’s safe to say that ’tis the season for pumpkin treats!
Before I go any further, in the grand “pumpkin vs. sweet potato” debate, I am firmly in the sweet potato camp. ( I don’t know if there is a real debate. It might just be me… I make everything a competition 😊) The things you can do with that vegetable are UNREAL. You better believe a sweet potato pie recipe will be featured soon (update: here it is!)!
That being said, pumpkins aren’t all bad. Especially when they’re involved in these tender, flavorful cupcakes! The cinnamon and nutmeg in the cake shine bright like a freaking diamond when topped with tangy cream cheese frosting.
Whenever I bake, my husband, Rakim, is my taste tester. However, he’s out of town this week so I had to trust my gut (literally) and have him critique the cupcakes via FaceTime. He was thoroughly impressed and even asked me to set a few aside for him when he comes home. He’s always so supportive, even when he’s a thousand miles away <3
I brought these cupcakes to work for a staff potluck and fortunately for me (unfortunately for Rakim), they ate them all so I didn’t have to lug cupcakes back home! I think it’s safe to safe they were a hit. I also had a dentist’s appointment after work so I was relieved my hygienist didn’t have to see that. I think it’s better for both of us that my sugar consumption retains an air of mystery 🙂
About the Recipe
The absolute BEST thing about these cupcakes was that I didn’t have to break out my Kitchen Aid. Speaking of Kitchen Aids, apparently, the model I have is very poorly rated. So if you’re in the market for a solid machine, I’d take a look at the ad below. It’s the model that my grandmother has and trust me, she’s made her fair share of baked goods in it. If you’re curious, here’s the model that I have. I promise I love it!
The maker of dreamy desserts
Back to the story. Normally, I jump at the opportunity to use “Big Bertha”, but I started making these so late and I couldn’t bear the idea of having to clean it afterward. So I got a bowl and my trusty whisk and went to work. A word to the wise, always use room temperature ingredients. When I first started baking as a kid, I never thought that much about the temperature of ingredients. Now as a wizened 27-year-old, I’ve realized the error of my ways. Room temperature ingredients make your final product fluffy because… science! Actually, room temperature dairy ingredients like milk, buttermilk, eggs, and butter are easier to mix together and its easier for eggs and butter to form an emulsion (the process of joining of liquids and fats). They will trap air and during the baking process, your cakes will rise more efficiently. If you find yourself short on time, you can put your eggs in a bowl of warm water for 10-15 minutes and it’ll warm them up right away. I also like to sift my dry ingredients together to remove any lumps.
The prep was super easy and I just popped these bad boys in the oven for 20 minutes. I started checking for doneness around 18 minutes. When I took them out of the oven, I fell in love with how beautifully they rose. Little domes of pumpkin-y goodness!
I let them cool in the pan for 10 minutes and then I transferred them to a wire rack. Once cool, big swirls of cream cheese frosting and a dusting of gold sprinkles made these the perfect fall treat. This recipe makes 12 standard size cupcakes or 24 minis. I made minis for the office and they were just so freaking cute! I used a Wilton 6B piping tip for the decorations and I found it delightful! It’s definitely one of my new favorite tips!
Enjoy the recipe and let me know what you think in the
comments!
Happy Baking!
Alysha
The BEST Pumpkin Spice Cupcakes Recipe
Cupcake Ingredients
- 1 cup all purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup pumpkin puree
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1/2 cup canola oil
- 2 eggs
- 1 tsp vanilla extract
Cream Cheese Frosting Ingredients
- 4 cups powdered sugar
- 2 sticks butter, softened
- 4 oz cream cheese, (full fat, in block form. Not the whipped kind)
- 2 TBSP heavy cream
- 2 tsp vanilla
- ½ tsp salt
Cupcake Instructions
- Preheat oven to 350 degrees. Prepare muffin tin using 12 standard size cupcake liners or 24 mini cupcake liners.
- In a medium size bowl, sift together flour, pumpkin pie spice, baking soda, salt, and cinnamon.
- In a separate bowl, combine sugars, oil, eggs, and vanilla.
- Fold the dry ingredients into the wet ingredients. Do not overmix!
- Fill your muffin tin 2/3 of the way full and bake for 20 minutes, checking for doneness with a toothpick around 18 minutes.
- Let cupcakes cool in tin for 10 minutes and then transfer to a wire rack until completely cool
- Once completely cool, frost with cream cheese frosting and enjoy!
Frosting Instructions
- Combine butter, cream cheese, and salt in mixer
and blend on medium for 1 minute until combined. - Turn the mixer to low and add powdered sugar one
cup at a time, alternating with splashes of heavy cream - Add vanilla and blend on low for 1-2 minutes to
remove air bubbles
Notes: If your frosting is too thick, add a bit more heavy
cream. If it’s too thin, add a bit more powdered sugar
These really are the absolute best!!! Thanks for the recipe 🙂
Thank you so much, Brittany! Let me know if you make the recipe! Happy Baking!!