My Favorite, Perfect Pumpkin Cupcakes

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and line a muffin tin with paper liners.
2. Melt the butter pieces in a large microwave-safe bowl. Immediately stir in the pumpkin spice and cinnamon, then let the butter cool.
3. In a separate large bowl, whisk together the flour, both sugars, baking powder, baking soda and salt.
4. Make sure the butter is no longer warm, then stir in the pumpkin puree.
5. Add the eggs and vanilla and whisk well, then stir in the milk.
6. Gradually fold the dry ingredients into the wet ingredients until just combined, without overmixing.
7. Divide the batter among the liners, filling each about two-thirds to three-quarters full (about 3 tbsp each). Bake at 350°F (177°C) for 18 to 20 minutes, until a toothpick inserted in the centre comes out mostly clean with a few crumbs.
8. Cool in the tin for 5 to 7 minutes, then move the cupcakes to a rack to cool completely before frosting.
9. For the frosting, beat the cream cheese and butter together in a mixer until creamy.
10. Add the brown sugar, vanilla and salt and beat on medium-high speed for 15 to 30 seconds until combined. Scrape the bowl and beat again.
11. On low speed, add the powdered sugar about ½ cup at a time until combined. Scrape the bowl again.
12. If using heavy cream, add it one tablespoon at a time and beat on high for 30 seconds until smooth and silky. Scrape the bowl and beat briefly.
13. Spread or pipe the frosting onto the cooled cupcakes.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggMilkCreamBrown sugarHeavy creamCream cheesePumpkin