The Best Pumpkin Cupcake Recipe + Cream Cheese Frosting #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F and line a 24-cup muffin pan with 24 cupcake liners.
2. In a medium bowl, mix 2 cups flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1 tsp pumpkin pie spice and 1/2 tsp salt.
3. In a second medium bowl, whisk 15 oz pumpkin puree, 1 cup oil and 3 large eggs until the oil is fully blended in and no longer visible.
4. Stir the wet and dry ingredients together until smooth.
5. Divide the batter evenly among the 24 liners, filling each about 2/3 full.
6. Bake at 350°F for 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
7. Let the cupcakes rest in the pan for 10 minutes, then move them to a wire rack and let them cool to room temperature before frosting.
8. In the bowl of a stand mixer fitted with the whisk attachment, combine the frosting ingredients and beat on medium-low speed until the powdered sugar is incorporated.
9. Scrape down the bowl, then beat on high speed for 4 minutes, or until fluffy, scraping the bowl as needed.
10. Transfer the frosting to a large piping bag fitted with a large open star tip (Wilton 1M) and pipe it over the cupcakes. Refrigerate until ready to serve.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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