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Ingredients
For the Cupcakes
•
2 cups all-purpose flour
•
2 tsp. pumpkin pie spice
•
1 tsp. kosher salt
•
1 tsp. baking powder
•
½ tsp. baking soda
•
½ cup (1 stick) butter, softened
•
1 cup packed brown sugar
•
½ cup granulated sugar
•
4 large eggs
Method
1. Preheat oven to 176°C and line two
muffin tins with liners. In a medium
bowl, whisk together flour, pumpkin
pie spice, salt, baking powder, and
baking soda.
2. In a large bowl using a hand mixer (or
in the bowl of a stand mixer), beat
butter and sugars together until light
and fluffy. Add eggs, one at a time,
beating well after each addition. Add
vanilla and pumpkin puree and beat
until incorporated. Add dry
ingredients and mix until just
combined.
Pumpkin Spice Cupcakes
Cooking time: 25m – Temperature: 176°C
•
1 tsp. pure vanilla extract
•
1 can pumpkin puree
For the Frosting
•
1 block cream cheese, softened
•
4 tbs. butter, softened
•
3 cup powdered sugar
•
½ tsp. pumpkin pie spice
•
1 tsp. pure vanilla extract
•
Pinch kosher salt
3. Fill cupcake liners full and bake until
a toothpick inserted in middle of a
cupcake comes out clean, 23
minutes. Let cool completely.
4. Meanwhile, make frosting: In a large
bowl using a hand mixer (or in the
bowl of a stand mixer), beat cream
cheese and butter until smooth. Add
powdered sugar and pumpkin pie
spice and beat until no lumps remain,
then add vanilla and a pinch of salt.
5. Transfer to a piping bag fitted with a
large round tip and swirl frosting onto
cooled cupcakes.
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