Name: Pumpkin Spice Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 2 c. all-purpose flour -; 2 tsp. pumpkin pie spice -; 1 tsp. kosher salt -; 1 tsp. baking powder -; 1/2 tsp. baking soda -; 1/2 c. (1 stick) butter, softened -; 1 c. packed brown sugar -; 1/2 c. granulated sugar -; 4 large eggs -; 1 tsp. pure vanilla extract -; 1 (15-oz.) can pumpkin puree -; 1 (8-oz.) block cream cheese, softened -; 4 tbsp. butter, softened -; 3 c. powdered sugar -; 1/2 tsp. pumpkin pie spice -; 1 tsp. pure vanilla extract -; Pinch kosher salt -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Spice Cupcakes

1. 2 c. all-purpose flour -

2. 2 tsp. pumpkin pie spice -

3. 1 tsp. kosher salt -

4. 1 tsp. baking powder -

5. 1/2 tsp. baking soda -

6. 1/2 c. (1 stick) butter, softened -

7. 1 c. packed brown sugar -

8. 1/2 c. granulated sugar -

9. 4 large eggs -

10. 1 tsp. pure vanilla extract -

11. 1 (15-oz.) can pumpkin puree -

12. 1 (8-oz.) block cream cheese, softened -

13. 4 tbsp. butter, softened -

14. 3 c. powdered sugar -

15. 1/2 tsp. pumpkin pie spice -

16. 1 tsp. pure vanilla extract -

17. Pinch kosher salt -

How to cook deliciously - Pumpkin Spice Cupcakes

1. Stage

Preheat oven to 350° and line two muffin tins with liners. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda.

2. Stage

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.

3. Stage

Fill cupcake liners ¾ full and bake until a toothpick inserted in middle of a cupcake comes out clean, 23 minutes. Let cool completely.

4. Stage

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. Stage

Transfer to a piping bag fitted with a large round tip and swirl frosting onto cooled cupcakes.