Pumpkin Spice Cupcakes with Cream Cheese Frosting
Ingredients
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Frosting:
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1 package (8 ounces) cream cheese, room temperature
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1 stick (8 Tablespoons) unsalted butter, room temperature
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3 1/2 cups confectioner’s sugar
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1 teaspoon vanilla
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1/4 teaspoon fine sea salt
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Cupcakes:
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2 cups flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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2 teaspoons ground cinnamon
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1 Tablespoon pumpkin pie spice
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1/2 teaspoon fine sea salt
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2 eggs
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3/4 cup white sugar
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1/2 cup brown sugar
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3/4 cup vegetable oil
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1 Tablespoon molasses
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2 teaspoons vanilla
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1 can (15 ounces) Green Valley Organic Pumpkin
Featuring...
Pumpkin
Steps
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Preheat the oven to 375 F.
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Line 2 cupcake tins with paper liners (this recipe makes about 18 cupcakes total.)
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In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
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In a large bowl, whisk together the eggs, white sugar, and brown sugar. Add the oil, molasses, vanilla, and pumpkin and mix until smooth.
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Add the dry mix to the wet ingredients and stir to combine. Do not overmix.
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Bake the cupcakes for 18-20 minutes, until a toothpick inserted into the center comes out clean or just with a few crumbs, not wet with batter.
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Let cool in the tins for a few minutes, then finish cooling on a rack.
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Make the frosting, starting by putting the cream cheese and butter in the bowl of a stand mixer. Mix on high speed, using the paddle attachment, until smooth. (If you do not have a stand mixer, you can mix the frosting in a bowl using a hand mixer.)
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Add in the 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.
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Mix the frosting on high speed for one minute.
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Frost the cooled cupcakes using a spatula or a piping bag.
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If making cupcakes ahead of time, refrigerate them, but take them out 30 minutes before serving.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
