Pumpkin Spice Cupcakes with Cream Cheese Frosting

Prep Time:

Cook Time:

Serves: 18

Ingredients

  • Cupcakes:

  • 2 cups flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 2 teaspoons ground cinnamon

  • 1 Tablespoon pumpkin pie spice

  • 1/2 teaspoon fine sea salt

  • 2 eggs

  • 3/4 cup white sugar

  • 1/2 cup brown sugar

  • 3/4 cup vegetable oil

  • 1 Tablespoon molasses

  • 2 teaspoons vanilla

  • 1 can (15 ounces) Green Valley Organic Pumpkin

  • Frosting:

  • 1 package (8 ounces) cream cheese, room temperature

  • 1 stick (8 Tablespoons) unsalted butter, room temperature

  • 3 1/2 cups confectioner’s sugar

  • 1 teaspoon vanilla

  • 1/4 teaspoon fine sea salt

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Pumpkin

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Pumpkin

Steps

  1. Preheat the oven to 375° F. Line 2 cupcake tins with 18 paper liners.

  2. In a small bowl, mix together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

  3. In a large bowl, whisk together eggs, white sugar, brown sugar, oil, molasses, and vanilla until combined. Add pumpkin and mix until smooth.

  4. Add the dry mix to the wet ingredients and stir to combine. Do not overmix. Divide batter evenly among the 18 cupcake liners.

  5. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Let cool in the tins for a 2 minutes, then remove and finish cooling on a rack.

  6. Make the frosting: Add cream cheese and butter in the bowl of a stand mixer. Mix on high speed until smooth. (If you do not have a stand mixer, you can mix the frosting in a bowl using a hand mixer.)

  7. Add confectioner’s sugar one cup at a time, beating on low speed. When all the confectioner’s sugar has been added, add the vanilla and salt. Mix frosting on high speed for one minute.

  8. Frost the cooled cupcakes using a spatula or a piping bag.


Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.

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