My Favorite, Perfect Pumpkin Cupcakes

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

In a large, heatproof mixing bowl, place 3/4 cup of softened butter and melt it in the microwave.

Once melted, add 1 tablespoon of pumpkin spice and 1/2 teaspoon of cinnamon to the butter and mix well with a whisk.

In a separate mixing bowl, combine 1 1/4 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/4 cup of light brown sugar, 3/4 teaspoon of baking powder, 3/4 teaspoon of baking soda, and 1/2 teaspoon of table salt. Mix until combined, breaking up any brown sugar lumps.

Check the melted butter; it should not feel warm to the touch. If it is, let it cool for a few minutes.

Add 1 cup of canned pumpkin puree to the melted butter and whisk until combined.

Crack 2 large eggs into the bowl with the pumpkin mixture and add 1 1/2 teaspoons of vanilla extract. Whisk until well combined.

Add 2 tablespoons of whole milk to the mixture and scrape the bowl to ensure everything is incorporated.

Gradually add the dry ingredients to the wet ingredients and gently mix until just combined, being careful not to overmix.

Using a 1 1/2 tablespoon cookie scoop, divide the batter evenly into a cupcake tin, filling each liner about 3 tablespoons full.

Bake in the preheated oven for 18-20 minutes, checking with a toothpick to ensure it comes out clean or with a few moist crumbs.

Let the cupcakes cool in the pan for 5-7 minutes before using a knife to carefully pry them out and transfer them to a cooling rack.

To prepare the frosting, mix 8 ounces of brick-style cream cheese and 1/2 cup of salted butter until smooth.

Add 1/4 cup of firmly packed light brown sugar and 1 teaspoon of vanilla extract to the frosting mixture and mix until well combined.

Optionally, add a pinch of cinnamon to the frosting for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens